Cacio E Pepe Farrotto With Three Herbs - Cuisine Magazine - From New Zealand to the World
A take on a classic pepper and cheese pasta with the addition of fresh herbs, and using farro, which makes a chewy version of a classic risotto. View the recipe
Ingredients
- 5 cups chicken stock or vegetable stock
- 3 tablespoons olive oil
- 2 large shallots, finely diced
- 3 cloves garlic, grated
- 1 cup farro
- ¼ cup dry white wine
- 2 tablespoons butter
- 80g pecorino, finely grated
- 1 teaspoon freshly cracked black pepper
- 3 heaped tablespoons chopped chives
- 3 heaped tablespoons chopped oregano
- 3 heaped tablespoons chopped dill
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