Early Spring Farrotto : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on May 6, 2017. Makes 4 servings INGREDIENTS 2 cups farro 2 bunches turnips with their greens,
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Cooking tools:
- Oven
- Baking sheet
- Saute pan
- Pot
- Ladle
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Pepper mill
- Grater
- Wooden spoon
- Plate
Ingredients
- 2 cups farro
- 2 bunches turnips with their greens, turnips cut into quarters
- 2 bunches red radishes with their greens, radishes cut into quarters
- Extra-virgin olive oil
- Sea salt
- freshly ground pepper
- 1 bunch wild spring onions with green tops, separated and roughly chopped
- 4 leeks, sliced thinly into julienne
- 4 tablespoons unsalted butter, divided
- 1 cup light, crisp white wine
- 3 quarts vegetable stock
- ½ pound fava leaves
- 2 handfuls of English peas in the pod, shucked
- 1 cup grated aged sheep's or goat's milk cheese
- 1 bunch pea shoots
- 1 container (clamshell) of mixed spring flowers
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