Double Truffle Farro-tto with Roasted Chestnuts |… | Roland Foods

Ingredients

• 1 ½ cups Roland® Italian Farro
• 2 tablespoons Roland® Extra Virgin Olive Oil
• 2 cloves of garlic, minced
• 1 small yellow onion, minced
• 4.5 cups of vegetable broth
• ½ cup Roland® Roasted Chestnuts , chopped
• 1/3 cup Roland® Black Truffle Spread
• 1/4 cup Pecorino Romano cheese
• 1 tablespoon Brandy or Cognac
• Roland® Fine Crystal Sea Salt
• Roland® Organic Black Truffle Oil (get the Organic Black Truffle Oil on Amazon )
• 2-3 Belgian endives
• ¼ cup red onion, finely sliced
• 1 tablespoon Roland® Organic Grained Dijon Mustard
• 1 tablespoon fresh lemon juice
• 2 teaspoon water
• 2 tablespoons Roland ® Extra Virgin Olive Oil
• ½ tablespoons honey
• Chives (optional)
• Separate the Belgian endives into separate petals, wash and dry thoroughly
• Cut the petals longways into approximately ½ wide strips
• In a medium mixing bowl combine the Dijon, lemon juice, water, EVOO, and honey for the dressing. Stir with a fork until combined
• Add the red onion and endive and gently toss until evenly coated with dressing. Season with sea salt and set aside
• Heat a medium saucepan over medium-high heat. Add the olive oil to the bottom of pan
• Add the farro into the pan, stirring immediately, allowing the oil to evenly coat the grain. Next add in the onion and garlic, continue to stir until aromatic (approximately 1 minute)
• Carefully add the brandy and allow the alcohol to cook off (approximately 30 seconds)
• Season with sea salt
• Add the truffle spread into the pan, stir until combined, then turn off the heat
• Plate each serving with the farro first, and then top with the endive and chives if desired.
• Add a drizzle of truffle oil if desired and enjoy!