- Prep the corn broth by bringing 4 cups of water in a large sauce pan to boil. Remove kernels from corn cob and break cob in half before adding to the sauce pan. Lower heat to a simmer for 15 minutes.
- Toast the farro in a small skillet for about 3 minutes until the nutty aromas release.
- Remove cobs then add the 1 cup of farro to cook for about 30 to 40 minutes until the farro has cooked and become slightly chewy and tender in texture.
- While the farro cooks, sauté shallots in 3 tablespoons of olive oil over medium heat. Add the zucchini and cook until the squash begins to soften, about 3 to 5 minutes. Add the corn kernels followed by salt and pepper. Cook for another 3 minutes to allow corn to begin to soften. Next, add the tomatoes and cook for about 10 to 15 minutes until the Sun Golds burst and release their juices. Add the crushed red pepper flakes and lemon zest. Cook until most of the released liquid evaporates, about another 5 to 10 minutes more.
- While the veggies cook, grate the TomaProvence. Once the farro is tender, drain. Add the farro to the sautéed vegetables and stir. Add in the cheese and stir until combined and the cheese is melty. Top with chopped fresh basil and a generous grate of TomaProvence.
Recipe courtesy of Frances Kellar
