“I really enjoyed the cannellini bean and farro salad I had at Pendolino’s – the dressing was delicious. Would you ask chef Nino Zoccali for the recipe please?”
Helen Faber, Neutral Bay, NSW
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Garafagna-style cannellini bean and farro salad with truffle pecorino, baby herbs and agrodolce di Nebbiolo vinegar. You’ll need to begin this recipe a day ahead.
Ingredients
Aged Nebbiolo dressing
Method
Main
1.Drain and rinse cannellini beans. Place in a saucepan with vegetables and bay leaves, cover with plenty of cold water, bring to the boil over medium heat, reduce heat to low and simmer until cooked through (25-30 minutes). Drain and set aside.
2.Meanwhile, bring a saucepan of salted water to the boil. Add farro, return to the boil, reduce heat to low and cook until tender (10-15 minutes). Drain and set aside.
3.For aged Nebbiolo dressing, mash roasted garlic and mustard together with a fork in a bowl, gradually drizzle in oil, whisking to combine, then whisk in vinegar and season to taste with lemon juice, sugar, sea salt and freshly ground black pepper. Set aside.
4.Combine cannellini beans and farro pelato in a bowl with half the herbs and pecorino. Drizzle over dressing, reserving 1 tsp, toss to combine and spoon into bowls. Combine remaining herbs and dressing, scatter over salad, then scatter over remaining pecorino.
Farro pelato is a type of grain available from Italian delicatessens. Truffle pecorino is available from specialty cheese shops. To roast garlic, preheat oven to 200C, wrap a head of garlic tightly in aluminium foil and roast until very soft (20-25 minutes). Squeeze garlic from skin and use as required. Nebbiolo agrodolce red wine vinegar is made from Nebbiolo grapes and is available from Pendolino and select delicatessens.
