Ingredients
- 2 ounce olive oil
- 1 ounce heirloom squash
- 4 ounce pancetta
- 2 ounce olive oil
- 1 ounce heirloom squash
- 4 ounce pancetta
- 1/2 cup olive oil
- 2/3 cup onion
- 2 clove garlic
- 2 1/2 cup farro
- 3/4 cup white wine
- 6 cup chicken stock
- 1/2 cup parmigiano reggiano
- 1 tablespoon fresh thyme
- 1 tablespoon flat leaf parsley
- 2 tablespoon butter
- 1/2 cup pecorino toscano cheese
Preparation
Baking Directions:
Prepare squash:Peel, seed and cut into 3/4” dice.
Toss with olive oil, salt & pepper, lay on a sheet pan and roast in 350-degree oven until tender, about 12 minutes — may take longer depending on type of squash selected.
Prepare pancetta:Cut into small dice.
Lay on sheet pan and roast in 350-degree oven until brown, about 10 minutes.
Prepare farro:In a 5-quart casserole over medium heat, warm ½ cup of olive oil.
Add pancetta, onion and garlic and sweat until translucent, about 6 minutes.
Add farro and stir to coat the grains.
Add the wine and stir until it has evaporated, about 3 minutes.
Add a ladle of simmering stock.
Continue in this way, letting the liquid be absorbed before adding another and stirring frequently.
Continue with the ladle-at at-a-time process for 20 minutes.
Add the squash and cook for another 2 minutes.
The farro should be ready; each grain will be soft on the outside, but with a slightly chewy center.
Stir in the butter, herbs, and cheeses, season with salt and pepper and adjust consistency if too dry by adding more stock.
