We love enjoying vegetarian dishes in the summer months, but pairing vegetables with wine can be tricky. Often, the acidity from vinegar or lemon dressings can clash with the rich, nuanced flavors of our Brunello di Montalcino. This recipe is a delightful twist on the classic farro salad, adapted to complement the robust character of our Brunello by incorporating creamy mascarpone and omitting the usual citrus elements.
Ingredients & Instructions
Step 1: Prepare the Tomatoes
- Slice ½ cup of cherry tomatoes in half and add to a bowl.
- Drizzle with olive oil, add ½ teaspoon of salt, freshly ground black pepper, and chopped basil leaves.
- Let sit for at least 15 minutes to allow the tomatoes to release their juices.
Step 2: Cook the Farro
- Boil 2 cups of farro in just over equal parts of slightly salted water or stock.
- Cook until al dente, about 15 minutes, then drain any excess liquid and let cool slightly.
Step 3: Sauté the Vegetables
- In a large pan, heat 2 teaspoons of olive oil.
- Add 5 diced carrots and 3 diced zucchinis. Sauté until cooked through and slightly browned, flipping gently with a spatula to avoid mushiness.
- Once cooked, add ½ cup of mascarpone and stir until melted and well combined.
Step 4: Prepare the Basil-Garlic Oil
- In a food processor or mixer, combine:
- ¾ cup of olive oil
- 3 garlic cloves
- A bunch of basil leaves
- 1 teaspoon of sea salt
- Blend until smooth and add this garlic-basil oil to the pan with the warm vegetables, mixing gently.
Step 5: Assemble the Salad
- Transfer the farro and vegetable mixture to a large mixing bowl.
- Combine all ingredients and finish with ½ cup of freshly grated Parmesan cheese.
- Serve warm or at room temperature, garnished with fresh basil leaves.
This flavorful Tuscan Farro Salad pairs beautifully with the rich, complex notes of our Brunello di Montalcino. The creaminess of the mascarpone and the savory depth of the Parmesan perfectly balance the wine’s elegant structure.
Enjoy and buon appetito!
Athena Bollag
Terralsole
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