Farro Salad with Pancetta and Root Vegetables
 |
WINE PAIRING | |
|---|---|---|
| Poulsard from Jura from Stephane Tissot | ||
INGREDIENTS
- 3 lbs. farro berries
- ½ lb. pancetta, cut in ¼ inch cubes
- 2 onions, quartered
- 2 stalks celery, 1 inch chop
- 2 carrots, 1 inch chop
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 beets
- 3 turnips, 3” diameter or less (or, use 2 larger turnips)
- 12 cups chicken stock
DIRECTIONS
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 ½ inch cube. Then, add to the farro and stir to incorporate.
10
Serve in a wide bowl and garnish with fresh herbs.
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