Farro-Stuffed Portabellos with Eggplant & Cacio di Bosco al Tartufo
Hmmm....looks good, huh? Roasted portobello, filled with farro with marinara, topped with Cacio di Bosco al Tartufo (percorino with truffles), wrapped in a strip of roasted japanese eggplant.
I can't believe how beautifully this came out! I wanted to do something with eggplant and had just got the portobellos at T.Joe's. I decided to roast them both, brushed with olive oil and balsamic. I had some left over cooked farro and was thinking of chopping the vegetables and mixing them with the farro, when suddenly I got this wonderful idea to create a stuffable tower with the two. It held together beautifully and the rich combination of smoky eggplant, juicy ports, farro, tomato, and creamy cheese made for a magnificient mouthful (or two)!
I love the portobello/eggplant towers and I'm thinking of other fillings:
I welcome your suggestions!