250 gmfarro perlato80 ml(1/3 cup) extra-virgin olive oil20 gmbutter, coarsely chopped150 gm pieceflat, mild pancetta, thinly sliced1large onion, thinly sliced2garlic cloves, thinly sliced2.5 litres(10 cups) chicken stock½ tspdried chilli flakes, or to taste800 gmwaxy potatoes, such as Nicola, thinly sliced1 bunchcavolo nero, trimmed, coarsely torn2 tbspcoarsely chopped flat-leaf parsley, plus extra to serveTo serve:finely grated parmesan
Place farro perlato in a large bowl, cover generously with cold water, soakfor 2 hours, then drain.
Heat oil and butter in a large saucepan over medium heat until foaming, add pancetta, onion and garlic, sauté until soft and golden (8-10 minutes). Add chicken stock, chilli flakes and farro, season to taste, bring to the boil, stir occasionally for 45 minutes. Add potato, cook until potato and farro are tender (25-30 minutes). Add cavolo nero and parsley, stir until cavolo nero is just tender (4-5 minutes). Serve immediately drizzled with extra-virgin olive oil, scattered with grated parmesan and extra parsley if desired.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.