Sunday, 2 December 2012

Faro and Aubergine.

I love Faro. Its not that easy to come by but specialist Italian Delis will always have it even if hidden behind the counter. Its nutty texture is delicious and its very good for you. Fry chopped up Aubergine in olive oil with an onion and garlic. Add tinned tomatoes, puree a glug of red wine and cook slowly until sauce reduces. Boil the faro. When cooked add the sauce to your faro. I added some kale that i had left in the fridge but a few good handfuls of fresh spinach would be a fantastic alternative.

No comments:

Post a Comment