Farro with Roasted Red Pepper Sauce
Adpated from Lidia Cooks from the Heart of Italy by Lidia Bastianich
I cooked this dish about a week ago from one of my new favorite cookbooks, Lidia Cooks from the Heart of Italy. I got the book a year ago for Christmas, and cooked a couple dishes right away. I recently picked the book up again and cooked three dishes just this past week and have a couple more planned for this next week. The dishes are fairly quick and easy and most use staple ingredients I already have. This dish makes a huge amount, so it’s great for company or for freezing extra for an easy meal later in the month. You could cut the recipe in half, but it takes the same amount of time to make more or less, so I would just make it all. It’s best to make fresh roasted peppers, rather than using the jarred peppers for this dish.