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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Recipes of Pamela Sheldon Johns

 

 
 

Farro con Ricotta e Verdure

Farro is an ancient strain of wheat that is high in protein and very flavorful. The flour makes a dense and delicious pasta simply prepared with fresh seasonal vegetables. One of my favorite shapes is the twisted double strands of gemelli, or twins, produced by Rustichella d’Abruzzo.

1 eggplant, cut lengthwise into 1/4-inch-thick slices
Sea salt for dehydrating eggplant
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 red onion, quartered
2 zucchini, cut lengthwise into 1/4-inch-thick slices
1/2 lb. farro pasta
12 ounces ricotta cheese, lightly beaten
5-6 small whole leaves of fresh basil, julienned
Salt and freshly ground pepper

Preheat a grill or broiler.
Sprinkle the eggplant slices with salt on both sides and let drain for 30 minutes on a wire rack. Pat dry with paper towels. Brush lightly with olive oil.

Grill or broil the vegetables on both sides until lightly browned. Arrange on a serving platter and place in the oven to keep warm.

In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Drain and toss with the ricotta cheese and basil. Season with salt and pepper. Transfer on top of the grilled vegetables and serve at once.
Serves 4



Picture by Joyce Dudkerk-Pool

 

 
 
 
   
 
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