Ingredients
SERVES 4
– 200 g farro
– 2 sausages chopped
– 100 g Borlotti beans
– 5-6 walnuts minced
– 4 red sweet peppers hollowed-out and top stem-section set aside
– salt to taste
– black pepper to taste
– EVO to taste
Directions
Soak the Borlotti beans overnight in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Meanwhile, fill a separate pot with abundant salted water and cook the farro for ab. 45 minutes. Once cooked, drain and set the farro aside in a large bowl. Then, in a pan, heat a little EVO and sauté the sausages for a couple of minutes. As soon as all of the ingredients are ready, combine the sausages to the farro, Borlotti beans and walnuts, also adding a dash of salt and pepper. Finally, fill the peppers with the farro and bean mixture, and close them with their own top stem-section. Put a little EVO and ab. 2 fingers of water at the base of a high-sided backing pan Place the peppers into the pan and cover with a sheet of aluminium foil. Bake for 40 minutes and serve hot.
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