Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.)
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.
This recipe is featured on show 2317 - All About Farro.