Recipes

In a sauté pan over low heat, warm 2 T. olive oil. Add Cippolini onions and six rosemary leaves. Cook until just tender with no color. Set aside.

Meanwhile, simmer chicken stock.

In a stockpot over medium heat, add remaining oil, leeks and salt. Cook, stirring often until tender and translucent. Add porcini, if using fresh. Otherwise, add farro and stir until toasty and fragrant. Add 2 cups of chicken stock and continue stirring. Taste for tenderness of farro. When farrotto is 3/4 cooked, add Cippolini mixture, remaining rosemary, and dried porcini. Continue adding stock to farro until desired tenderness is reached. Taste for salt and pepper.

Preheat oven to 350°.

Toss farro with 1 T. extra virgin olive oil, salt and pepper. Toast in the oven for 10-15 minutes.

Place toasted farro in a pot covered with water. Bring to a boil. Add fennel pollen. Simmer 30-40 minutes. When almost done, add salt. Cook until grain is tender, being careful not to stir too much. Cool on a sheet pan.

Mix the rest of the ingredients together, adjusting seasoning as necessary. Serve at room temperature.

Boil farro in salted water until tender, about 35 minutes. Set aside.

Soak anchovies in lukewarm water for 30 minutes to remove some of the salt. Chop finely and set aside.

Remove the deep green outer leaves from the frisee to expose the pale white center. Cut off the base and separate the leaves. Wash well under cold water and spin them dry in a salad spinner.

Macerate the shallots in the lemon juice for 15 minutes. Add the chopped anchovies. Whisk the olive oil into the shallot mixture. Season lightly with salt and freshly cracked black pepper.

When farro is cooled to room temperature, toss with the fresh herbs and a little bit of the vinaigrette. Toss the frisee with some vinaigrette and a little salt. Arrange the leaves around a platter and place a mound of farro in the center. Drizzle everything with the remaining vinaigrette. Finish with freshly cracked black pepper.

Soak farro in cold water for an hour. Boil water and salt. Drain farro and simmer on medium heat for 45 minutes to an hour. Drain, cool and reserve. Combine tomatoes, cucumber, red onion, celery and anchovies. When ready to serve, mix farro and tomato mixture with the oil and vinegar. Season with salt, fresh ground pepper, parsley and torn basil leaves.

Soak farro in cold water for 20 minutes. Drain farro, pour into pot, covering liberally with stock. Bring to a boil, turn down to a simmer and cook for 20-25 minutes. Drain and cool.

Combine tomatoes, cucumber, red onion, celery, and anchovies. When ready to serve, mix farro, and tomato mixture with the oil and vinegar. Season with salt, fresh ground pepper, parsley, and torn basil leaves.

Sweat the onion in the oil in a heavy-bottomed pan until translucent. While the onion is cooking, soak the porcini for a few minutes in some of the warm stock.

Add the farro and the porcini to the onions and stir to coat. Gradually add the simmering stock and cook as you would a risotto. Taste and adjust the salt as you go. Depending on your pot and your burner, it should take 20-30 minutes for the farro to become tender, while retaining a slightly nutty character. You may not need all the chicken stock.

Serve very hot, drizzled with the extra virgin olive oil. If you have a bit of fresh black truffle, this is a wonderful dish to use it in-dice it and stir it in halfway through.

After soaking overnight, cook beans in plenty of salted water until very soft (about 1 to 11/2 hours). Drain beans and reserve their cooking liquid. Pass beans through a food mill or puree in a food processor.

Bring stock to a boil. In a separate 4-quart stockpot, heat olive oil and saute onion and garlic cloves until translucent. Stir in chopped tomatoes and simmer for a few minutes until slightly reduced. Remove garlic cloves and discard. Stir in the pureed beans and their cooking liquid along with the boiling stock. When mixture returns to a boil, stir in farro, salt, pepper, and red pepper flakes. Simmer gently about 40 minutes until farro is al dente. Stir in zucchini and remove soup from heat. Allow soup to cool slightly before serving, then top each bowl with a drizzle of olive oil and basil leaves.

Bring a large saucepan of salted water to a boil. Add the pasta, stir well, and cook until al dente, about 10 minutes. While the pasta is cooking, in a large bowl, combine the tomato, olives, garlic, basil, and pepper flakes. Add the olive oil and toss well. Season with salt and pepper. Drain the pasta and add to the bowl. Toss well and add the Parmigiano-Reggiano cheese. Mix well and serve at once.

In a bowl, combine tomatoes with olives, garlic, basil, oil, salt, and red pepper flakes. Meanwhile, cook farro penne according to package directions. Toss hot penne with tomato mixture and serve immediately. Top with Parmesan cheese if desired.

Cook farro spaghetti according to package directions. Meanwhile, heat oil over medium heat and sautée zucchini for about 10 minutes until lightly browned. Stir in garlic and sautée for 1 more minute. Season with salt and pepper and remove from heat. Toss hot spaghetti with zucchini mixture and serve immediately.

Soak the beans in ample cold water to cover overnight. The next morning drain the beans and rinse well. Add fresh cold water to cover the beans by 3 inches. If using ham or prosciutto, add it to the beans. Bring to a boil and reduce heat. Simmer covered until tender but not soft, about 40 minutes. Add 1 teaspoon or more salt during the last 15 minutes of cooking. You should have about 3 cups cooked beans. Save cooked beans with their liquids. Set aside about 3/4 cup of beans and puree the rest with their cooking liquids in a food processor or blender until a coarse puree is formed. The meat can be chopped and added back to the soup or pureed with the beans.

Warm the olive oil in a soup pot and sauté the diced pancetta over medium heat. When the pancetta starts to give off some fat, add the chopped vegetables and stir well. Sauté for about 8-10 minutes then add garlic, tomatoes, and sage and about 3 cups of water. Bring to a boil and reduce heat. Simmer for about 20 minutes. Add the farro and stir well.

Cover the pan and simmer covered until the farro is cooked, about 40 minutes. Check from time to time and if the mixture seems dry, add boiling water as needed. Add the bean puree and the beans. Stir well and simmer 20 minutes longer. If you like, add the thinly sliced kale when you return the beans to the pot. Stir from time to time to prevent scorching, adding water as needed. Adjust seasoning and serve soup drizzled with additional extra virgin olive oil, grated cheese and if you like, some parsley.