”Farro is an ancient, beautiful variety of wheat the Italians are fond of. It is available from select delicatessens, or you could substitute pearl barley.”
- 250 gm farro perlato
- 80 ml (1/3 cup) extra-virgin olive oil
- 20 gm butter, coarsely chopped
- 150 gm piece flat, mild pancetta, thinly sliced
- 1 large onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2.5 litres (10 cups) chicken stock
- ½ tsp dried chilli flakes, or to taste
- 800 gm waxy potatoes, such as Nicola, thinly sliced
- 1 bunch cavolo nero, trimmed, coarsely torn
- 2 tbsp coarsely chopped flat-leaf parsley, plus extra to serve
- To serve: finely grated parmesan
- 1Place farro perlato in a large bowl, cover generously with cold water, soakfor 2 hours, then drain.
- 2Heat 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 .