October Dinner Box Recipe #1: “Farrotto” with Organic Italian Farro, Kale and Roasted Tomatoes

This month: “Farrotto” with Organic Italian Farro, Local Kale and Organic Italian Roasted Tomatoes.

The best Italian and local foods pair beautifully in this nutritious, delicious recipe. This great recipe is even better because the farro is 100% organic by La Valletta in Umbria and the roasted tomatoes are from Agricola Paglione’s organic farm in Puglia. You will love the flavor and polyphenos in the authentic, organic extra virgin olive oil by Terre di Grifonetto in Umbria.

Roasted Tomatoes Ingredients

Agricola Paglione Spaccatelle or Pomodorini Pugliese

Terre di Grifonetto Organic Extra Virgin Olive Oil

Sea salt or kosher salt

Ground black pepper

Farrotto Ingredients

1 bag La Valletta Organic Farro Perlato, 500g

Extra Virgin Olive Oil

4 tbsp butter

5 garlic cloves, minced

1 small onion, minced

Sea salt or kosher salt

Ground black pepper

3/4 cup dry white wine

1 bunch kale, stems removed and leaves cut into ribbons

1/4 lb Calvander cheese, grated, with extra left for garnish

2 chicken broth packets

Roasted Tomatoes

Preheat oven to 450 degrees. Place tomatoes cut side up on rimmed baking pan. Drizzle with oil, then sprinkle with salt and pepper. Bake 25 minutes or until tomatoes are slightly shriveled and caramelized. Remove from oven and let cool slightly.

Farro & Kale Risotto

In medium covered saucepot, heat 8 cups water to a simmer over medium heat. Reduce heat to low and keep warm.

In large high-side skillet, heat oil over medium heat. Add garlic and onion; cook until garlic and onion are clear, stirring frequently. Add farro; cook 1-2 minutes to “toast”. Pour in wine, cook 1 to 2 minutes until all wine is absorbed.

Add 1/2 cup hot water and cook until almost all absorbed, stirring occasionally. Add contents of chicken broth packets. Continue adding broth in 1/2 cup increments and stirring occasionally about 45 minutes or until farro is tender and consistency is nice and moist, with a bit of broth in the pan. Add cheese and kale; stir until kale is wilted (add more broth if mixture gets too thick). Serve immediately, garnished with additional cheese, black pepper and roasted tomatoes.