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Farro Primavera with Parsley-Pecan Pesto
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Brief Description
Farro is prepared like risotto
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Main Ingredient
Farro
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Category: Pasta
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Cuisine: Italian
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Prep Time: 45 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 3/2/2013, Chef Julian Niccolini, Four Seasons, Manhattan
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Mar 02, 2013
Number of Servings:
Ingredients:
- 1 bunches - Italian Flat-Leaf Parsley
- 1/4 cups - Pecans toasted
- 1/4 cups - Parmesan Cheese grated
- 1/2 teaspoons - Salt
- 1/2 teaspoons - Black Pepper
- 1/4 cups - Olive Oil
- 2 cups - Farro
- 1 cups - Peas
- 3 - Carrots diced
- 1 - Celery Root diced
- 1 - Parsnip diced
- 1/2 heads - Cauliflower cut into small florets
- 2 tablespoons - Grapeseed Oil
- 1 pounds - Porcini Mushrooms sliced
- 1 teaspoons - Butter
- 1 - Shallot minced
- 2 tablespoons - Olive Oil
- 1/4 cups - Chicken or Vegetable Stock
- 1 teaspoons - Butter
- 2 cups - Grape Tomatoes halved
- - Black Truffle Shavings if desired
Directions:
In the bowl of a food processor, combine Italian flat-leaf parsley, toasted pecans, Parmesan cheese, ½ teaspoon salt and ½ teaspoon black pepper. Turn on food processor and add ¼ cup olive oil in a slow, steady stream until a smooth pesto forms. Set pesto aside.
Bring a large pot of salted water to a boil over high heat. Place farro in a strainer and rinse. Add farro to boiling salted water and cook until tender, 15-20 minutes. Strain farro and set aside.
Bring another large pot of salted water to a boil over high heat and fill a large bowl with ice water. In boiling water, blanch peas, carrots, parsnip, celery root, and cauliflower, transferring vegetables to ice water as you go. Drain vegetables and set aside.
In a large sauté pan heat grapeseed oil over medium heat. Add sliced porcini mushrooms, 1 teaspoon butter and 1 shallot, minced, and cook, stirring often, until mushrooms are tender, about 5 minutes. Season with salt and pepper to taste and reserve.
In a large sauté pan heat 2 tablespoons olive oil over medium-high heat. Add blanched vegetables, farro and mushrooms and stir to combine. Add chicken or vegetable stock and bring to a boil. Add parsley-pecan pesto and 1 teaspoon butter. Cook, stirring, until everything is heated through, 1-2 minutes. Add halved grape tomatoes and toss to combine. Season with salt and pepper to taste. Garnish with black truffle shavings, if desired.
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