Farro Salad With Pancetta And Root Vegetables
- 3 lbs. farro berries
- 1/2 lb. pancetta, cut in 1/4 inch cubes
- 2 onions, quartered
- 2 stalks celery, 1 inch chop
- 2 carrots, 1 inch chop
- 2 sprigs rosemary
- 2 sprigs thyme
- 4 beets
- 3 turnips, 3" diameter or less (or, use 2 larger turnips)
- 12 cups chicken stock
- 1. Trim & Clean the beets & turnips. Toss in olive oil, salt & pepper to taste. Wrap individually in aluminum foil. If the turnip is more than 3 inches in diameter, cut in half before wrapping.
- 2. Place wrapped beets & turnips on a baking tray and bake at 375 degrees for 40 minutes.
- 3. While the beets and turnips are roasting, add olive oil to a pan or dutch oven over medium heat. Add pancetta. Saute for about 15 minutes or until browned and crispy.
- 4. Add farro and stir to coat in oil.
- 5. Add onions, carrots, celery, rosemary, thyme. Saute for 4 or 5 minutes.
- 6. Add chicken stock. Simmer until farro is tender, about 20 - 30 minutes.
- 7. Remove carrots, celery, onion, rosemary, thyme.
- 8. Add a little olive oil and stock if needed and adjust salt & pepper to taste.
- 9. When beets and turnips are finished roasting, cut them to 1/2 inch cube. Then, add to the farro and stir to incorporate.
- Presentation: Serve in a wide bowl and garnish with fresh herbs.
- Wine Pairing: Poulsard from Jura from Stephane Tissot
farro berries, pancetta, onions, stalks celery, carrots, rosemary, thyme, beets, diameter, chicken stock
Taken from www.epicurious.com/recipes/member/views/farro-salad-with-pancetta-and-root-vegetables-50013311 (may not work)