4 people:

½ kg of diced fresh tomatoes

2 garlic cloves

olive oil as needed

red chilli

1 sprig of thyme and oregano

300 g Pennette

Brown two garlic cloves and the diced fresh tomatoes in a pan with extra-virgin olive oil . Add salt. After ten minutes add oregano and thyme sprigs and chilli. Meanwhile cook the pasta, strain , pour in the pan and stir.
For 4 people:

200 g di ceci200 g chick peas

1 sprig rosemary

1 garlic clove

minced lard

300 g Farro Conchigliette

1 rametto di rosmarino

1 spichio di aglio

1 battuto di lardo

300 g di conchigliette di farro
Pearl farro salad (4 people)

150 g pearl Farro

100 g red tomatoes

1 corn can

50 g black olives

1 celery heart

Salt and extra virgin olive oil

Meanwhile dice slice 100 g little red tomato.

Strain the farro and wash it shortly under running cold water, season with tomato, basil leaves, adjust with salt, extra virgin olive oil and serve with Parmigiano flakes on top.
Crushed farro patè ( 4 people)

200 g crushed FarroCRUSHED FARRO PATE’ ( 4 people)

200 g crushed Farro

1 onion

30 g dried porcini mushrooms

4 hard boiled eggs

70 g butter

Brown a sliced onion in 30 g butter, add 30 g of dried porcini mushrooms and let cook for 15 minutes.

Then whisk and add the farro previously boiled in salt water for 7 minutes. Mix the egg yolks with

Farro and mushrooms and thicken with melted butter. Pour in a tureen and keep in the fridge . Serve cold.
TOMATOES STUFFED WITH CRUSHED FARRO

8 red round tomatoes

160 g Farro

capers (as you like)

garlic (as you like)

parsley (as you like)

black olives (as you like)

Cut the tomatoes’ lid , empty and stuff with parsley, black olives, capers, garlic, extra-virgin olive oil, salt, pepper and 160 g of crushed Farro. Arrange in a baking dish and cook in the oven at middle temperature until done.

Can be also served cold.

Tomatoes stuffed with crushed Farro (4 people)

8 red round tomatoes

160 g Farro

capers (as you like)

garlic (as you like)

parsley (as you like)

black olives (as you like)

Cut the tomatoes’ lid , empty and stuff with parsley, black olives, capers, garlic, extra-virgin olive oil, salt, pepper and 160 g of crushed Farro. Arrange in a baking dish and cook in the oven at middle temperature until done.

Can be also served cold.

capperi q.b.

aglio q.b.

prezzemolo q.b.

olive nere q.b.
150 g butter

150 g sugar

2 eggs

300 g Monterosso Farro flour

150 g chocolate drops

½ dose baking powder

Beat eggs with the softened butter and the sugar. Add 300 g Farro flour and half dose baking powder .Add chocolate drops last. Mix well, make little balls and roll them in corn flakes. Arrange in a pan, cover with oven paper and bake 15-20 minutes at 170 °C.