Farro and Heirloom Tomato Ragout

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By Logan Lafferty, Modified Meals Specialist
Serves 2

This farro salad, with a tomato and squash ragout and topped with a fried egg, is a great brunch idea that makes use of leftover grains from last night’s dinner. Enjoy!

Ingredients

Summer Squash Ragout:

  • Olive oil for sautéing
  • 3 large heirloom tomatoes, halved
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 small summer squash (like zucchini or yellow squash), diced
  • Dash of fresh thyme leaves
  • Salt & pepper to taste
  • ¼ cup grated Pecorino Romano cheese (add more if you would like)

Farro Salad:

  • Drizzle olive oil
  • Drizzle walnut oil
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 1½ cup farro (cooked and chilled)
  • 1 zest of one lemon
  • Salt & pepper to taste
  • ¼ cup fresh basil

Garnish:

  • 1 T toasted walnut, minced
  • 1 T flat leaf parsley, minced
  • 1 T grated Pecorino Romano cheese (add more if you would like)
  • Salt & pepper to taste
  • 1 fresh squeezed lemon
  • 2 eggs (fried or poached)

Directions

  1. First, prepare the ragout. Lay the heirloom tomatoes on a sheet tray and drizzle with olive oil. Broil them in the oven until the skins blister and begin to blacken. Take the tomatoes out of the oven and allow them cool. Remove the skins from the tomatoes and discard.
  2. In a pot, sauté the onions and garlic in a little olive oil for a couple of minutes. Don’t let them brown. Add the roasted tomatoes. Use your spoon to break them apart into chunks.
  3. Dump in the summer squash and a dash of thyme. Bring the pot to a simmer and allow it to gently cook for about ten minutes. Then season it to taste with ¼ cup of Pecorino Romano and salt and pepper. Keep hot until you are ready to serve.
  4. In a pan, prepare the farro salad. Sweat shallots and garlic in a mix of walnut oil and olive oil, then mix in the farro, lemon zest, salt, and pepper. Add the basil. Keep warm.
  5. While the pot of ragout is simmering, mix together toasted walnuts, flat leaf parsley, Pecorino Romano, salt and pepper, and lemon juice for the garnish.
  6. Place half of the farro salad in the middle of each plate. Squeeze fresh lemon juice over the farro. Spoon the ragout in a straight line over the farro. Then gently place the poached or fried egg on the top. Garnish with the walnut and cheese mix. Serve and enjoy!