Wheat Berries (Farro) and Greens: Farro e Verdure Recipe

Name: Wheat Berries (Farro) and Greens: Farro e Verdure
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 -ounce pancetta, cut into lardons; 1 medium onion, finely chopped; 2 cups water, plus more as needed; 1 cup farro or whole wheat berries; 1/2 cup diced celery; 1/2 cup finely chopped escarole; 1/2 cup finely chopped zucchini; 1/2 cup finely chopped chicory; 1 teaspoon fresh marjoram; 1 tablespoon Basic Tomato Sauce, recipe follows; Salt and pepper; Freshly grated pecorino or Parmigiano-Reggiano, for garnish; 1/4 cup extra-virgin olive oil; 1 Spanish onion, cut into 1/4-inch dice; 4 garlic cloves, thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Kosher salt

Servings: persons

1 tablespoon extra-virgin olive oil
1 -ounce pancetta, cut into lardons
1 medium onion, finely chopped
2 cups water, plus more as needed
1 cup farro or whole wheat berries
1/2 cup diced celery
1/2 cup finely chopped escarole
1/2 cup finely chopped zucchini
1/2 cup finely chopped chicory
1 teaspoon fresh marjoram
1 tablespoon Basic Tomato Sauce, recipe follows
Salt and pepper
Freshly grated pecorino or Parmigiano-Reggiano, for garnish
1/4 cup extra-virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt

1
In a stockpot large enough to hold all ingredients, heat oil over medium-high heat and add pancetta and onions.
2
Cook until onion starts to brown, then add farro and stir to mix well.
3
Bring 2 cups of water to a boil and stir into the farro mixture.
4
Bring to a boil, then reduce the heat to medium-low; cover and cook very slowly, adding more boiling water from time to time as the grain begins to absorb the water.
5
When the kernels start to get tender, add the celery, escarole, zucchini, and chicory.
6
Stir in the marjoram and tomato sauce, and adjust seasoning with salt and pepper.
7
Continue cooking until farro is very tender and serve immediately with grated cheese.
8
In a 3-quart saucepan, heat the olive oil over medium heat.
9
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
10
Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more.
11
Add the tomatoes and their juice and bring to a boil, stirring often.
12
Lower the heat and simmer until as thick as hot cereal, about 30 minutes.
13
Season with salt, to taste.
14
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 -ounce pancetta, cut into lardons, 1 medium onion, finely chopped, 2 cups water, plus more as needed, and more.

Yes, Wheat Berries (Farro) and Greens: Farro e Verdure falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wheat Berries (Farro) and Greens: Farro e Verdure

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