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Milk Street Recipe

Farro with Pancetta, Escarole and Parmesan

50 minutes

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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

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