Creamy Roasted Tomato Farro with Golden Fennel, White Beans and Olive Gremolata

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a baking tray or baking dish, combine the cherry tomatoes, 3 whole garlic cloves, 2 tbsp olive oil, smoked paprika, dried thyme, 1/2 tsp salt, and black pepper. Roast for 22 minutes, until the tomatoes are collapsed and juicy.

2. 2

   While the tomatoes roast, heat a wide saucepan over medium heat. Add 1 tbsp olive oil and cook the onion for 4 minutes until softened. Add the 2 chopped garlic cloves and cook for 30 seconds.

3. 3

   Add the pearled farro to the saucepan and stir for 1 minute so it is well coated. Pour in 720 ml / 3 cups of the hot vegetable broth, bring to a gentle boil, lower the heat, and cook for 20 to 25 minutes, stirring occasionally, until the farro is tender and creamy. If needed, add some of the remaining broth little by little.

4. 4

   Heat a large skillet over medium-high heat with 1 tbsp olive oil. Add the sliced fennel and a pinch of salt. Cook for 8 to 10 minutes, stirring, until golden at the edges and tender. Add the white beans and 60 ml / 1/4 cup of the remaining broth to warm them through for 2 minutes.

5. 5

   Remove the tray from the oven. Squeeze the roasted garlic out of its skins and mix it with the roasted tomatoes to create a rustic sauce. Stir this mixture into the farro. Adjust the texture with the remaining broth if you want it creamier.

6. 6

   Add the lemon juice, red pepper flakes if using, and check for salt and pepper. Gently fold in half of the chopped parsley.

7. 7

   In a small bowl, mix the green olives, lemon zest, the remaining parsley, the reserved fennel fronds, and 1 tbsp olive oil to make the gremolata.

8. 8

   Serve the creamy farro in shallow bowls, top with the golden fennel and white beans, and finish with the olive gremolata. Serve immediately.