Recipes

Stuffed Vegetables

Makes:
Preparation time: 10 minutes
Cook time: 20 minutes

Ingredients:

  • 200g farro or pearl barley
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 tbsp Filippo Berio Classico Olive Oil
  • 3 red onions, thinly sliced
  • 200g gorgonzola, torn into small pieces
  • 40g lightly roasted walnuts, roughly chopped
  • 1 small bunch basil, leaves torn
  • 1 small bunch parsley, roughly chopped
  • 2 aubergines, halved
  • 2 tomatoes, top sliced off and inside scooped out
  • 4 portobello mushrooms

Method:

Pre-heat the oven to 200ºC.

Boil the farro according to packet instructions. When cooked, drain and transfer to a bowl. Add 2 tbsp Filippo Berio Extra Virgin Olive Oil and season to taste.

Fry the sliced onions in Filippo Berio Classico Olive Oil until soft, then increase the heat for 1-2 minutes to slightly caramelise.

Add the onions, gorgonzola, walnuts and herbs to the farro and stir to combine.

Place the aubergines onto a tray and roast for 15-20 minutes. When cooked, scoop out around half of the flesh. Add this to the farro mixture.

Stuff the farro mixture into each of the vegetables, place onto a lined roasting tray and bake for 15-20 minutes until the vegetables have softened.

Drizzle with Filippo Berio Extra Virgin Olive Oil and serve.

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