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Farro with pancetta, peas and mascarpone


You'll need

50 ml olive oil, plus extra to serve 1 onion, finely chopped 250 gm flat pancetta, coarsely chopped 2 garlic cloves, finely chopped 400 gm farro (see note) 1.5 litres (6 cups) hot chicken stock 200 gm frozen peas, defrosted 120 gm finely grated parmesan, plus extra to serve To serve: mascarpone

Method

  • 01
  • Heat olive oil in a large saucepan over medium heat, add onion, pancetta, and garlic and sauté until starting to soften (2-3 minutes). Add farro, stir until toasted (1-2 minutes), then add stock, 250ml at a time, stirring until liquid is absorbed before adding more, adding the peas with the last addition of stock (20-25 minutes; see note). Add parmesan and serve topped with a dollop of mascarpone, extra parmesan and a drizzle of olive oil.
Note Farro is a type of grain available from select delicatessens and health-food shops. You may need to add a little extra warm water if stock reduces too quickly.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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