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Suggested Pairing
Rajat Parr pairs this dish with an appropriately casual wine, like a berry-rich Dolcetto d'Alba.
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 1/2 cups farro
1/4 cup dry white wine
1 quart of water
1 cup drained canned tomatoes, chopped
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
2 tablespoons sliced basil leaves
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1st Keep
 ApesBrooks
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