Chef Michael Petres of Porano Pasta visit the 9 AM Show to share dishes from their new Downtown St. Louis restaurant.
The spot specializes in helping customers save time while enjoying high-end and local ingredients, like MOFU Tofu from Missouri.
634 Washington Avenue
Recipe for Farro Salad with Calabrian Tofu
1lb Firm non-gmo Tofu Drained, Dried, and Diced
1 tbs Ground Calabrian Chili
2 tsp Salt
1 tbs, 1 tsp Minced Garlic
¼ tsp Fresh Chopped Thyme
1/4 Cup of oil for cooking
1) Combine all ingredients and marinate for 12 hours in the refrigerators.
3.5 ounces of salad mix (baby kale and Romaine)
2.5 ounces of cooked farro
4 ounces of Calabrian Tofu
1. Assemble greens in bowl and toss with favorite Italian vinaigrette.
2. Add cooked farro and tofu.
3. Finish with toppings of your choice such as pickled Peppadew peppers, herbs like parsley and basil, crispy garlic and more.