A rustic, delicious farro salad filled with spring's freshest produce, plus luxe prosciutto di parma.
Course: Main Course, Side Dish
Keywords:: farro, farrotto
Servings: 8to 10 people as a side; 4 to 6 as a main course
1medium onion, diced small
4tablespoonsextra-virgin olive oil
2cupsunsalted chicken stock
1bunch fresh asparagus, bottom ends removed and discarded
1cupfresh or frozen peas (thawed in cool water if frozen)
6slicesprosciutto di parma, sliced into thin ribbons (optional)
1/2cup grated pecorino Romano cheese
1/4cupfreshly-minced Italian (flat leaf) parsley, plus more to garnish
1teaspoonkosher salt, plus more to taste
12turnsfreshly-cracked black pepper
Cut the fresh asparagus into 1/2" coins, reserving the tips for garnish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook, stirring, until translucent, about three minutes.
Add the farro. Continue to stir and cook, so that the farro gets coated lightly in oil and mixes well with the onion.
Add the white wine. Stir gently, allowing the wine to evaporate. When almost no liquid remains, add the chicken stock, lemon juice, salt, and one cup of water. Stir to combine. Allow the liquid to simmer and cook the farro, uncovered.
When the liquid is almost evaporated, add more water, until it barely grazes the top of the farro. Stir, and and allow the water to continue cooking the farro. Repeat as necessary until the farro is al dente.
When the farro is almost done, add the asparagus. Stir to thoroughly distribute the asparagus, adding a little more water as necessary to finish cooking the farro. Stir in the butter. The consistency should be creamy but not runny.
Taste the farro for doneness. It should be soft, but al dente. Remove from heat. Stir in the peas, prosciutto, black pepper, pecorino Romano cheese, and parsley. Taste for seasoning. If you are not using the prosciutto, you may need a little more salt.
Spoon into a large serving dish. Garnish with the reserved asparagus tips, parsley, and a little extra cheese. Serve warm.
A recipe from Unpeeled. Copyright 2020. All rights reserved.