If things seem a little quiet around here this summer, do know that it’s less because I’m out having a hot vax summer and more because I’m in my own personal quarantine-for-a-good-cause: finishing up my third cookbook, which will be out next fall. Although I’m somewhat (“somewhat”) panicked by the vanishing weeks between now and the deadline, I am so excited about this book and I can’t wait to tell you more about it, you know, should I survive the photoshoot and edits. (If you’ve spent some time on this site, you know what a forbidding task the copyeditor has ahead.)
But I can’t let another week go by without telling you about the most delicious, pinnacle-of-summer baked grain dish that has ever existed in my kitchen. The origin of this recipe is pasta bake that a favorite* reader named Marcia sent me several years ago from a Williams-Sonoma catalogue. It’s a summer staple for her and she thinks it’s fantastic because all of the ingredients are easy for her to get fresh and local. If you have a CSA or garden or farmers market access right now, boy, would they like to sell some corn, tomatoes, and zucchini! The first time I made it I used penne, as the recipe recommends and it was spectacularly delicious. So why do I use farro instead here? Because the sauce is so good, it doesn’t want to share the spotlight with big pieces of pasta. Farro, small, nutty and slightly chewy, is a fantastic supporting cast member, while adding a heft that makes it clearly dinner-y.
I’ve tried to keep this as fuss-free as possible, but there is a bit of chopping and sautéing involved. I’ve ditched the peeling and seeding of tomatoes, which Marcia assures me she’s never done, either. (I knew we liked her.) The farro will cook in the oven, and not a separate pot, and if you run it under your broiler or in the hottest part of your oven on high heat at the end, you’ll get a crispy top that’s all I can think about.
It’s unclear to me why pasta + vegetables = a main dish, but farro + vegetables = a side, but I think of this as a main. You can put an egg on top or grill sausages on the side, too. But you won’t be disappointed it you eat it scooped onto a plate and showered with extra parmesan, as I usually do.
* just kidding, I do not pick favorites, but I always love her emails!
We’ve just wrapped up the first season ofSmitten Kitchen cooking videos, and I hope you’ll get a chance to watch any you’ve missed! There are the the most recent:
6 months ago:Plush (Vegan) Confetti CupcakesandBaked Feta with Tomatoes and Chickpeas1 year ago:Dulce de Leche ChocoflanandKachumber Cooler2 years ago:Ultimate Zucchini Bread3 years ago:Marbled Raspberry Pound Cake4 years ago:German Chocolate Cake + A Wedding Cake5 years ago:Blueberry Bread and Butter Pudding6 years ago:Takeout-Style Sesame Noodles with Cucumber7 years ago:Three-Ingredient Summertime SalsaandBlueberry Crumb Cake8 years ago:Banana Nutella and Salted Pistachio Popsicles9 years ago:Zucchini Bread PancakesandZucchini, Tomato and Rice Gratin10 years ago:Corn Buttermilk and Chive Popovers11 years ago:Nectarine Brown Butter BuckleandSweet and Smoky Oven Spare Ribs12 years ago:Peach and Creme Fraiche Pie,Asparagus with Chorizo and CroutonsandSour Cherry Slab Pie13 years ago:Herbed Summer Squash and Potato TorteandGarlic Mustard Glazed Skewers14 years ago:Pearl Couscous with Olives and Roasted Tomatoes
Olive oilKosher saltFreshly ground black pepperKernels cut from 2 ears of corn (about 2 cups)1 1/2 pounds (680 grams) zucchini or other summer squash (about 4 medium), quartered lengthwise and sliced thin1 small onion, diced2 cloves garlic, thinly sliced4 medium/large roma tomatoes (about 1 pound), diced (about 2 1/3 cups)1 teaspoon chopped fresh oregano or 1 teaspoon crumbled dried oregano1/4 teaspoon red pepper flakes, or more to taste1 tablespoon tomato paste1/4 cup white wine (optional)1/2 cup thinly sliced fresh basil1 cup (210 grams) uncooked (semi-pearled) farro (see Note)1 1/2 cups water6 ounces mozzarella cheese, diced2/3 cup (2 ounces) parmesan cheese, finely grated
Farro cooking times can vary. Written here is for what’s most common in stores near me, semi-pearled. The package should give you an indication of cooking time, which roughly matches the time in the oven, plus another 10 minutes. I.e. a package that says it will take 30 minutes to cook will take 30 to 40 to bake. If yours says 45 or 50 minutes, expect the oven portion to take longer here. If you’re using 5-minute farro, you might find you need less water and, of course, less cooking time. In some cases, the farro needs more water to cook; I give you an indicator in the recipe just in case.
