Spring "Farotto" | sheerluxe.com

Spring "Farotto"

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INGREDIENTS

Serves 8

For the Vegetables

  • A pinch of baking soda
  • ½ lb (227 g) green asparagus, trimmed and sliced on diagonal into 2" (5 cm) pieces
  • ¼ cup (37 g) English peas, shelled
  • ¼ cup (30 g) fava beans, shelled
  • 16 fiddlehead ferns, trimmed
  • Canola oil
  • 16 morel mushrooms, halved
  • Sea salt
  • 16 ramps, trimmed
  • 8 Poached Baby Artichokes (page 72), halved

For the “Farrotto”

  • ¼ lb (113 g) unsalted butter
  • 1 small onion, finely chopped
  • Sea salt
  • 2 garlic cloves, sliced
  • 1½ cups (150 g) farro, rinsed and drained
  • ¼ cup (60 ml) dry white wine
  • 6 cups (1.4 L) vegetable stock or water
  • 2 tbsp (20 g) finely grated Pecorino
  • Romano cheese
  • A large handful of assorted greens (wild arugula, upland cress and young pea shoots), for garnish
  • Assorted radishes (watermelon, icicle and breakfast), thinly sliced and cut into sticks, for garnish
  • Chives and chive flowers, for garnish

METHOD

For the Vegetables

1. Fill a large bowl with salted ice water. Add the baking soda to a large saucepan of salted boiling water; cook the asparagus until it is tender but still crisp, about 2–3 minutes. Remove from the boiling water and immerse in the ice water to cool completely. Drain and pat dry with a paper towel. Repeat with the peas, fava beans and fiddleheads, adjusting cooking times as necessary, depending on the size and the maturity of the vegetables. I suggest that you test it by cooking a small amount first.

2. Heat a small amount of canola oil in a medium skillet; add the mushrooms, season with salt and cook over moderate heat until fully cooked, about 5–8 minutes.

3. Divide the ramps into whites and greens. Thinly slice the white part and reserve. Blanch the green tops in the boiling water until bright green, about 45 seconds. Remove from the boiling water and immerse in the ice water to cool completely. Drain and transfer to a blender. Puree on high speed, adding 1 tablespoon (15 ml) water if necessary, scraping the sides of the bowl as needed, until very smooth and bright green, about 5–6 minutes.

For the Farro

1. In a large saucepan, melt half the butter. Add the onion, season with salt and cook over moderate heat until softened, about 3 minutes. Add the garlic and reserved white ramps and cook, stirring, until fragrant, about 1 minute. Add the farro and stir for 1 minute. Turn up the heat to high, add the white wine and simmer until the wine has evaporated, about 2–4 minutes. Lower the heat to moderate. Season with salt and add 1 cup (240 ml) of the stock or water and cook, stirring often, until absorbed. Repeat with the remaining liquid, adding 1 cup (240 ml) at a time and stirring constantly until the farro is tender and creamy, about 30 minutes total.

2. Stir the vegetables into the farrotto and bring to a boil over moderate heat to warm the vegetables. Remove from the heat, and stir in the ramp puree, remaining butter and pecorino. Adjust the seasoning with salt.
th salt and cook over moderate heat until softened, about 3 minutes. Add the garlic and reserved white ramps and cook, stirring, until fragrant, about 1 minute. Add the farro and stir for 1 minute. Turn up the heat to high, add the white wine and simmer until the wine has evaporated, about 2–4 minutes. Lower the heat to moderate. Season with salt and add 1 cup (240 ml) of the stock or water and cook, stirring often, until absorbed. Repeat with the remaining liquid, adding 1 cup (240 ml) at a time and stirring constantly until the farro is tender and creamy, about 30 minutes total.

3. Spoon the farrotto into individual bowls or a platter, top with the morel mushrooms and garnish with a handful of green leaves, a few slices of radishes and chives and flowers.

Chef’s Tip: If you can find green farro, use it here. The flavor is amazing and the texture is far superior.

For more recipes from The New Meditrerranean Table by Sameh Wadi (Page Street Publishing, £18.99) click here