Warm Tuscan Farro Bowl

I love how much the world is getting on board with farro! It’s one of my favorite grains because it’s packed with protein and fiber, and lets out beautiful nutty notes when lightly toasted before cooking. Anything with tomato sauce is my comfort food. This is always my go-to when I need a little mental cuddle sesh during these challenging times. The poached egg on top is completely optional, but makes for a balanced, hearty bowl that is good for the gut and for the soul.

Serves 2

On a medium flame in a medium pot, add 1/2 cup (100g) dry pearled farro and move around in the pot with a wooden spoon for about one minute. Transfer the toasted farro aside in a bowl. In the same pot used to toast the farro, add 2 tablespoons of olive oil and one diced shallot. Once the shallot becomes slightly translucent, add one whole sprig of fresh rosemary and two whole sprigs of fresh thyme. Move around in the pot together with the shallot for about 2 minutes. Mix in 1 cup of packed, chopped dinosaur kale. Raise the flame to high and add 1/4 cup of red wine. Let the wine simmer to reduce by 1/2. Add the toasted farro to the pot and move around with other components using a wooden spoon. Add 1 tsp of tomato paste and mix it into the other components in the pot. Add 2 cups of water or broth. Reduce the flame, cover, and let simmer for 30 minutes until 3/4 of the broth or water has evaporated. Add 2 tsp of salt. Stir in 1 jar of homemade or store-bought tomato sauce and reduce the heat to low. Remove the sprigs of rosemary and thyme. Transfer to a bowl and serve with fresh curly parsley, a drizzle of fresh olive oil, and a pinch of Maldon Sea Salt. Buon appetito !

Optional: Bring 2 cups of water to an active boil in a small pot. Add one egg per person to the water, and let cook for 3-4 minutes. Remove from the water with a slotted spoon, and hold a cloth under the spoon to catch the excess water. Add to the top of the farro bowl. Drizzle fresh olive oil, and add a pinch of Maldon’s Sea Salt over the egg.