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Farro with Pancetta, Escarole and Parmesan
Farro, an ancient grain and type of wheat, has a satisfyingly tender-chewy texture and a deliciously nutty flavor. Here, we match it with pancetta and escarole, then finish the dish as if it were risotto, by stirring in butter and Parmesan cheese. Leafy, frilly escarole—which looks like lettuce but actually is a member of the chicory family—has a pleasantly bitter flavor. If you prefer, feel free to use lacinato kale (also called Tuscan or dinosaur kale) in its place. Serve as a first course, a light vegetarian main or as a side to grilled or roasted meats, chicken or sausages.
4 to 6
Servings
Tip
Don't use whole-grain farro, as it won't cook through in the time indicated. Pearled farro has the bran removed and is faster-cooking than whole-grain farro. If the front of the package doesn't clearly indicate, make sure to check the ingredient list. Semi-pearled farro, which contains a portion of the bran, will work in this recipe, but will take slightly longer to cook.
50 minutes
Ingredients
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1
tablespoon extra-virgin olive oil
-
4
ounces pancetta, finely chopped
Directions
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01In a 12-inch skillet over medium, cook the oil and the pancetta, stirring occasionally, until the pancetta is browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl, then pour off and discard all but 2 tablespoons fat from the pan.
Reviews
April 12, 2024
Absolutely scrumptious
The pancetta from our local Italian meat market makes the dish.
July 1, 2022
Wife said it is the best farro I have ever made!
We make a lot of farro in our house since being introduced to it by Milk Street cookbooks. We love the mushroom and farro instant pot recipe and is a week-night go-to. The second I made this recipe my wife turned to me and said this was the best farro I have ever made from both a texture and flavor perspective. It is also a quick simple cook which is always a bonus. Another Milk Street win!
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