Last year my daughter Kristin gave me Franny's, a cookbook with recipes from Franny's in Brooklyn. It has since become one of my favorite cookbooks. One recipe I truly enjoy is the Farro Salad With Favas, Sopressata and Pecorino. The salty flavors of the sopressata and Pecorino with the mild and sweet flavors of the fava beans go beautifully with the nutty flavor of farro. A most delicious and light meal!
Farro Salad With Favas, Sopressata
and Pecorino
Adapted from
Franny's
Simple Seasonal Italian
Ingredients:
1 cup semi-pearled farro
6 tablespoons peeled cooked fava beans
2 1/2 ounces sopressata, cut into 1/4" cubes
2 ounces Pecorino, cut into 1/4" cubes
6 tablespoons thinly sliced scallions
3/4 teaspoons red wine vinegar, or more to taste
3 tablespoons extra-virgin olive oil, or more to taste
1/8 teaspoon kosher salt, or more to taste
1/8 teaspoon of freshly ground black pepper, or more to taste
Preheat the oven to 350 degrees F. Spread the farro out on a rimmed baking sheet and toast, stirring once after 10 minutes, until the grains darken and smell toasty, 15 to 20 minutes. Remove from the oven.
Bring a large pot of heavily salted water to a boil. Add the farro and boil until all the grains are tender but still chewy, 25 to 30 minutes. Drain and transfer to a large bowl.
Stir the favas, sopressata into the farro. Dress with the vinegar, olive oil, salt and pepper. Taste and correct the seasonings if necessary.
Follow Anne on twitter @AnneFretz and Instagram @AnneFretz
Farro Salad With Favas, Sopressata
and Pecorino
Adapted from
Franny's
Simple Seasonal Italian
Ingredients:
1 cup semi-pearled farro
6 tablespoons peeled cooked fava beans
2 1/2 ounces sopressata, cut into 1/4" cubes
2 ounces Pecorino, cut into 1/4" cubes
6 tablespoons thinly sliced scallions
3/4 teaspoons red wine vinegar, or more to taste
3 tablespoons extra-virgin olive oil, or more to taste
1/8 teaspoon kosher salt, or more to taste
1/8 teaspoon of freshly ground black pepper, or more to taste
Preheat the oven to 350 degrees F. Spread the farro out on a rimmed baking sheet and toast, stirring once after 10 minutes, until the grains darken and smell toasty, 15 to 20 minutes. Remove from the oven.
Bring a large pot of heavily salted water to a boil. Add the farro and boil until all the grains are tender but still chewy, 25 to 30 minutes. Drain and transfer to a large bowl.
Stir the favas, sopressata into the farro. Dress with the vinegar, olive oil, salt and pepper. Taste and correct the seasonings if necessary.
Follow Anne on twitter @AnneFretz and Instagram @AnneFretz
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