Whole Farro Cous Cous with pumpkin flowers
Ingredients for 4 people
250g of whole Farro Cous Cous, 300ml of hot water, extra virgin olive oil, two tablespons of spicy oil, 12 courgettes with zucchini flowers, 10 small ripe tomatoes (pomodorino pachino or ciliegino), ½ glass of white wine, 2 onions, basils leaves.
In a large bowl, pour 2 tablespoons of extra virgin olive oil, the whole farro cous cous, and half teaspoon of fine sea salt, then stir while pouring the hot broth you prepared. Cover and let it rest for 3 minutes. Finally, add another tablespoon of extra virgin olive oil, stir again and warm it up in a saucepan, over low heat, for 1 minute.Wash the zucchini flowers and the courgettes.
In a saucepan, warm up a bit of extra virgin olive oil, then add the onions finely diced, the courgettes cut into pieces, the zucchini flowers, ½ teaspoon of fine sea salt and let it cook for 10 minutes over low heat, covered. Add the white wine and let it evaporate, then add the tomatoes cut into pieces and let it cook for 10 minutes. Finally, add the whole farro cous cous, stir and serve in a salad bowl.