Ingredients
Method
Main
1.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.
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
.
Notes