Spring Vegetable Farro Salad (Farrotto Primavera)
A rustic, delicious farro salad filled with spring's freshest produce, plus luxe prosciutto di parma.
Servings: 8 to 10 people as a side; 4 to 6 as a main course
Ingredients
- 1 medium onion, diced small
- 4 tablespoons extra-virgin olive oil
- 2 cups farro
- 1 cup white wine
- 2 cups unsalted chicken stock
- water
- 1 lemon, juiced
- 1 bunch fresh asparagus, bottom ends removed and discarded
- 1 cup fresh or frozen peas (thawed in cool water if frozen)
- 6 slices prosciutto di parma, sliced into thin ribbons (optional)
- 1/2 cup grated pecorino Romano cheese
- 1/4 cup freshly-minced Italian (flat leaf) parsley, plus more to garnish
- 2 tablespoons butter
- 1 teaspoon kosher salt, plus more to taste
- 12 turns freshly-cracked black pepper
Instructions
- 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.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
