Farro with Capers & Tomatoes
From our dear friend Carolyn Buck.
- 1/2 pound of farro
- 3 tablespoons Italian salt packed capers
- 5 fresh, ripe tomatoes
- good extra virgin olive oil
- grated or shredded Parmigiano-Reggiano
Rinse and soak capers in cold water to cover. Cook farro in plenty of salted, boiling water. While the farro is cooking, chop the tomatoes. Rinse and drain the capers. Combine the farro, tomatoes, and capers. Toss with olive oil to taste. Top with the cheese. We recommend the Felsina Chianti Classico for a perfect summer dinner on the back deck.