Sunday, February 20, 2011
Farro with Clams, Basil and Fresh Tomato Puree
If you are looking for an alternative to pasta, risotto, polenta or rice, why not try farro for a change? Even when cooked, farro has a firm and slightly crunchy texture. I've seen farro utilized in salads but I prefer it as a pasta-like dish. It comes together very well when paired with a fresh tomato sauce, basil and cheese. So I thought why not make a version of linguine and clams but with farro instead.
First, here's how to cook farro. Very much like risotto, farro should be cooked, simmering in some sort of stock. Here's what you need:
2 cups farro
1 quart mix of chicken stock and clam juice
1/2 onion (diced)
1 teaspoon chopped garlic
2 sprigs of thyme
1 bay leaf (optional)
5 littleneck clams
2 tablespoons butter
Salt and pepper to taste
Fresh tomato puree recipe
In the same pan, melt the butter and cook some minced garlic. Add the tomato puree, a splash of white wine and a cup of clam juice. Add the littleneck clams, bring the heat down and cover the pot until the clams open. After that, add the farro back into the pot together with fresh cut basil, mix well and make sure everything is heated up thoroughly. Serve and garnish with shredded parmesan cheese and more fresh basil. And there you are, my version of linguine and clams with farro instead of pasta. Enjoy!