INGREDIENT                                                                                                    AMOUNT   UNIT

Farro, Cooked                                                                                                                 1   C

Pumpkin Puree                                                                                                                 2   OZ

Butter                                                                                                                                1   Tbsp

Pumpkin, Diced                                                                                                                2   OZ

Red Onion, Diced                                                                                                             1   OZ

Vegetable Stock                                                                                                               4   OZ

Mascarpone                                                                                                                     1   Tbsp

Pecorino Romano, Grated                                                                                              

1   Tbsp

Pumpkin Seed Oil                                                                                                           

1   tsp

Sage Leaf                                                                                                                         5   EA

Pumpkin Seeds, Toasted                                                                                                

1   Tbsp

Pomegranate Seeds                                                                                                       

2   tsp

                                                                                                                                           

METHOD                                                                                                                                          

  1. In a saute pan, brown the pumpkin dice in the butter with sage leaves. When leaves are crispy, reserve for plating. Then add onion and sweat until tender.
  2. Add the farro and warm through. Then add pumpkin puree and veg stock, bring to a simmer.
  3. When vegetable stock is almost gone, add the mascarpone and pecorino and season to taste.
  4. Spoon into a bowl and top with pumpkin seed oil, pumpkin seeds, sage leaf, pomegranate seeds ,and grated pecorino.

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