By the numbers

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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9 thoughts on “By the numbers

  1. That does sound delicious.

    I know you’re not in town anymore, but do you have a NYC-local source for farro or spelt or any hearty grain? I’m going to attempt the eat local challenge next month and I thought you might know. I think grains are going to be the hardest thing for me to do.

  2. laika says:

    Flood, farro can be gotten at Buon Italia in Chelsea Market, and I wouldn’t be surprised if Fairway carries it as well.

    This dish looks so delicious…definitely going to try it before the tomatoes run out!

  3. Thanks, everyone! I have been able to find farro pretty easily at Whole Foods here in Providence, as well as at various shops on Federal Hill. In NY I was able to get it at Formaggio Essex, Bedford Cheese and Marlow and Sons (as well as Whole Foods).

    Claudia – I think you asked me somewhere if I could get sheep’s milk ricotta? The answer, sadly, is no – I haven’t found a source of it here yet, but the folks at Farmstead do carry other cheeses from 3-Corner Field Farm, who used to be our sheepy ricotta supplier in NYC… I think we need to bug them and see if they can stock it for us.

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