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NEUMANSKITCHEN.COM
Serves 8 people
If you’re entertaining this holiday season, you must save a seat for our Farrotto Pumpkin Cups at your table. This recipe effortlessly marries comfort food and décor, promising to be a true conversation piece at your gathering. If you prefer to serve the Farrotto as an elegant main course, it can be plated in a shallow bowl and garnished with freshly shaved truffles.
INGREDIENTS
8 Jack B’ Little Pumpkins, top cut and seeds removed
2 Cups Cooked Farro
¼ LB Butter
1 Cup Cream
2 Each Bay Leaf
5 Sprigs of Thyme
3 Garlic Cloves
12 Black Peppercorns
1 Cup Grated Parmesan
METHOD
Heat the butter and cream with all of the aromatics and simmer for 5 minutes. Strain through a sieve and pour onto the farro. Add the cheese and stir in a pot over medium heat for 2-3 minutes, until it looks creamy, like risotto. Add more cream if the farro takes on too much of the liquid. Fill the pumpkins and serve warm.