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Corn & Tomato Farrosotto
Posted by Peggy on September 9, 2012
Recipe: Corn & Tomato Farrosotto
Ingredients for Corn Purée
1 tablespoon olive oil
1 1/2 cups fresh corn kernels
1/2 cup (1/4-inch) diced leek
2 cups (or more) reduced-sodium vegetable stock
Ingredients for Farrosotto
3 cups (or more) reduced-sodium vegetable stock
1 cup regular or semi-pearled farro
3 tablespoons olive oil
1/2 cup (1/4-inch) diced leeks
1/3 cup (1/4-inch diced) bell pepper
1 cup fresh corn kernels
1 recipe for corn purée (see above)
3/4 cup grated Parmesan
1/2 cup chopped tomato
2 tablespoons chopped fresh basil
Instructions Corn Purée
Heat oil over low heat in a medium-sized pan. Add corn and leek with a pinch of kosher salt and cook, occasionally stirring, until leek is softened and fragrant, about 6-7 minutes; do not brown.
Add stock, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer gently, uncovered until liquid is reduced by half; about 25 minutes.
Let cool slightly, then transfer mixture to a blender or food processor and puree until smooth. Strain puree through a sieve into a 2-cup heatproof measuring cup. Add additional stock, if needed, to measure 1 1/3 cups. Set aside.
Instructions for Farrosotto
In a large saucepan, bring stock and farro to a boil, reduce to a simmer, and cook until farro is medium-tender, about 35 to 45 minutes.
While farro is cooking, heat oil over medium heat in a large skillet. Add leeks and cook until just beginning to soften, about 3 minutes. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about five minutes.
Drain farro when cooked, return to pan, and combine with corn puree. Cook over medium-heat until farrosotto is creamy, apx. 8 minutes. Stir in Parmesan, tomatoes, and basil. Season to taste with kosher salt and freshly ground pepper, if needed, and serve.
Number of servings (yield):
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