Farro is really popular in Tuscany. Especially in soup and salads it is a favourite ingredient.
For 2p chop 2 big red onions (500grams) in equal pieces, 4 garlic cloves roughly and a spicy little pepper. Put everything on an oven plate with baking paper. Add 2 tablespoons of olive oil, 2 spoons of dried oregano and 250 grams of halved cherry tomatoes. Put in the oven at 110° for approx. 1 hour. Stir after ½ hour. Marinate 400 grams of clean and dried squid in juice and zeste of 1 lime, 2 chopped garlic cloves, 2 spoons of olive oil, 1 little chopped chili peper and a quarter of the skin of a pickled lemon, cut into little pieces. This can all be done in advance. Soak the farro, or barley (100 grams for 2) in vegetable broth. Half an hour before dinner start to boil the farro for approx 25 mins. Reheat the oven at 100° and warm the vegetables. After 20 mins remove the vegetables from the baking paper. Raise the oven temperature to 200°. Put the squid on the baking paper and grill for 6-8 mins.
Mix the farro with the vegetables in the leftover of the marinate for extra flavour. Serve the grilled squid with some fresh parsley or coriander on a nice plate with the caramalised onion-tomato-farro dish.
I am sure that today we will score better regarding fat % ;-).