You guys know I don’t do well with recipes. But here goes, approximately, anyway.

1.5 cups of farro cooked in
3 cups of salted water until al dente
then drained and combined with
1 cup of Narragansett Creamery ricotta, gently folded in until creamy

and then

1 cup of fresh butter+sugar corn from Cooks Valley Farm
sauteed in 1 tablespoon(ish) of olive oil
with 1 fat Wishing Stone shallot, peeled and very finely minced
with a pinch or two of salt
and
2 oz. of dry white wine
added to the shallot and corn, and cooked over mediumish heat until simmered away
and then, the tomatoes

specifically, 3 cups, chunked, misc. heirloom

then a pinch more salt, the tomatoes cooked just until warm
and then the farro/ricotta mixture is folded into the shallot/corn/tomato, gently
with a handful of fresh basil leaves, chopped, added as well

Dinner: September 8, 2008

Combine, adjust salt, add a wee bit of freshly grated Pecorino Romano, if you wish. We did.

Not the prettiest dinner, but oh my, it was so. very. good.

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