Cracked Farro with Finocchiona and Spring Brassicas Calabrian chile vinaigrette Ingredients: cracked farro finocchiona broccoli rabe cabbage kale chile vinaigrette pecorino cheese
1) Prepare the ingredients: Wash and dry the fresh produce. Heat 4 cups of salted water to the boil on high. Small dice the finocchiona. Remove and discard the core of the cabbage, and thinly slice the leaves. Trim any tough ends from the stems of broccoli rabe. Roughly chop. Remove and discard center rib and stem of kale leaves. Thinly slice leaves. Finely grate pecorino. 2) Cook the farro and broccoli rabe: To the boiling water, add cracked farro and boil for 18 - 20 minutes, or until tender. Add the chopped broccoli rabe to the pot and continue cooking 3 minutes more. Drain cooked farro and broccoli rabe thoroughly and transfer to a bowl. Drizzle with olive oil and season with salt and pepper. 3) Cook the finocchiona, cabbage, and kale: While the faro cooks, heat 2 teaspoons olive oil in a medium saute pan on medium-high until hot. Add diced finocchiona and cook, stirring occasionally, about 1 minute or until aromatic and some of the fat has rendered. Add the sliced cabbage and cook 2 minutes more, or until cabbage is wilted and browned in spots. Season with salt and pepper. Add sliced kale and cook 30 seconds more, or until wilted. Season with salt and pepper. Transfer contents of pan to bowl (with cooked farro and broccoli rabe). 4) Finish the farro: Add chile vinaigrette (as much as you’d like, depending on how spicy you want it) and toss to combine. Re-season with salt and pepper if necessary, keeping in mind that pecorino is salty. Top with grated pecorino. Enjoy!