Tomato Essence
Ingredients:
- 3 oz Olive Oil
- 1 Tbsp Crushed Garlic
- 1 each Small Yellow Onion (Chopped, large)
- 1 each #5 Can Tomatoes (Diced in Juice)
- 1/2 oz Fresh Basil
- as needed Modified Food Starch
- To taste, Salt and Pepper Mix
Method:
-In a steep sided sauce pan
-Sweat onions and garlic in olive oil until tender
-Add tomatoes in juice and cook for ten minutes
-Add fresh basil and then puree and strain (reserve liquid)
-Whisk food starch into liquid to thicken until smooth
-Add salt and pepper to taste
Note:
The pulp from the tomato can be used as a base for soup or any number of applications.
Farro
Ingredients:
- 1 # Farro
- 1 qt. Water or Stock
- 1 each Small Yellow Onion (Diced)
- 1 tbsp. Olive Oil
Method:
-In a small pot, over medium-high heat, add olive oil and saute onion until translucent.
-Add Farro and toast lightly, add water and bring to a boil, reduce heat and simmer covered for 15 min.
-Lay out on a sheet pan to cool.
Yields: 12 half cup portions
Farro Risotto
Ingredients:
- 6 cups Farro (cooked and cooled)
- 2 tbsp Olive oil
- 2 tsp Garlic (minced)
- 1 tbsp Shallots (minced)
- 2 tbsp White wine
- 1 cup Zucchini and/or Yellow Squash (julienne)
- 1 cup Grape Tomatoes (halved)
- ¾ cup Portobello Mushrooms (roasted and julienne)
- 2 cups Heavy Cream
- 1 cup Parmesan cheese (shredded)
- To taste Salt and pepper
Method:
– In a large saute pan, over medium-high heat, add olive oil and saute garlic and shallots until translucent
– Add zucchini/squash and grape tomatoes, saute lightly and deglaze pan with white wine
– Add farro and heavy cream and reduce to thicken
– Add mushrooms and parmesan cheese and melt into mixture
– Salt and pepper to taste
To plate:
Ladle tomato essence into base of bowl to create a frame for the farro
Spoon farro into center, garnish with basil chiffonade
