We love to eat vegetarian in the summer months but often vegetables are not well suited to our wines as they are often dressed with vinegar or lemons, both things that can kill a good wine experience!
This recipe is a twist on the classic recipe which is usually served cold with lemon and capers but I’ve adapted it to better accompany the rich flavors of our Brunello di Montalcino by adding rich Marscapone to give it body and omitting the lemon.
Slice ½ cup of cherry tomatoes in half and add them to a bowl with a splash if olive oil, half teaspoon of salt, freshly grown black pepper and some chopped basil leaves.  set aside for at least 15 minutes to let tomatoes release some liquid.
Boil about 2 cups of Farro in just over equal parts, slightly salted water or stock until cooked al dente, not mushy, about 15 minutes.  Drain any excess liquid and leave to cool slightly.
Meanwhile, sauté 5 diced diced carrots and 3 diced zucchinis in two teaspoons of olive oil until  cooked through and slightly browned.  Flip veggies gently with spatula to keep them from turning mushy.
When cooked add ½ cup of marscapone to the pan and let it melt, stirring gently.
In a food processor or mixer combine:
¾ cup olive oil
3 garlic cloves
bunch of Basel leaves
teaspoon of sea salt
Add garlic/olive oil mixture to pan while still hot and mix to combine.  transfer to large mixing bowl and combine all ingredients.  Finish with ½ cup freshly grated parmesan cheese.  Serve warm or room temperature.  garnish with basil leaves.
Athena Bollag
Terralsole

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