La Spiga Pasta & Provisions: Farrotto con Cannellini e Tonno

canned tuna

🥗Healthier: cooked chicken

💰Cheaper: canned sardines

Canned sardines provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Soak and strain farro before use.

Add about 1/4 cup of cooking olive oil to a large skillet over medium heat.

Season the oil with 2 whole garlic cloves and 2 rosemary sprigs, cooking for about 30 seconds.

Remove garlic and rosemary from the pan and set aside.

Add strained farro to the pan and toast for about 30 seconds.

Add cooked cannellini beans (with some water) to the pan.

Add the pureed tomato to the pan and cook down for about 5 minutes, stirring occasionally.

Mince the reserved garlic and rosemary and add half to the pan for additional seasoning.

Taste the mixture and add salt and cayenne pepper to taste, stirring to combine.

Add stock gradually while stirring to achieve a creamy consistency, cooking for about 15 more minutes until farro reaches desired tenderness.

Add drained tuna to the farro and heat through, adjusting the amount based on preference.

Stir in a little extra virgin olive oil for flavor and adjust seasoning if necessary.

Plate the dish, drizzle with more olive oil, and garnish with sprigs of rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens