Name: Farro Meatballs
Ingredients: 2 slices fresh bread, crust removed and bread crumbled into fine consistency; 2 tablespoons milk; 1 cup farro covered in water and soaked for 2 hours or overnight; 2 1/2 cups beef broth; 1 bay leaf; 1 clove garlic finely minced; 2 tablespoons chopped fresh basil; 1/4 pound Fontina cheese, cut into bits; Grinding black pepper; Salt to taste; 2 tablespoons Filippo Berio extra virgin olive oil; 1 cup toasted bread crumbs; 1 1/2 cups tomato sauce; 1 1/2 cups pesto cream sauce (See below.); Ingredients

Ingredients

2 slices fresh bread, crust removed and bread crumbled into fine consistency
2 tablespoons milk
1 cup farro covered in water and soaked for 2 hours or overnight
2 1/2 cups beef broth
1 bay leaf
1 clove garlic finely minced
2 tablespoons chopped fresh basil
1/4 pound Fontina cheese, cut into bits
Grinding black pepper
Salt to taste
2 tablespoons Filippo Berio extra virgin olive oil
1 cup toasted bread crumbs
1 1/2 cups tomato sauce
1 1/2 cups pesto cream sauce (See below.)
Ingredients

Directions

Directions
Place the crumbled bread in a small bowl and add the milk; stir to moisten well then set aside.
Drain the farro and place in a soup pot. Cover the farro with beef broth, add the bay leaf and bring to a boil. Lower the heat to simmer, cover and cook until the farro is tender. Drain and place it in a bowl. Discard the bay leaf. Add the garlic, moistened bread, basil, cheese, salt and pepper to taste. Cover and refrigerate for an hour.
Preheat the oven to 375°F.
Lightly oil a casserole dish.
With wet hands form tangerine size meatballs and roll each one in the toasted bread crumbs. Place them in the baking dish as you form them.
Bake in a preheated oven for 20-25 minutes.
Serve with tomato or pesto cream sauce on the side.
To make pesto cream sauce:
1 cup heavy cream
1/4 cup pesto sauce
Heat the cream slowly in a small sauce pan; stir in the pesto sauce and mix well.