50 mlolive oil, plus extra to serve1onion, finely chopped250 gmflat pancetta, coarsely chopped2garlic cloves, finely chopped400 gmfarro (see note)1.5 litres (6 cups)hot chicken stock200 gmfrozen peas, defrosted120 gmfinely grated parmesan, plus extra to serveTo serve:mascarpone
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.