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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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.
tablespoon extra-virgin olive oil
ounces pancetta, finely chopped
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