Whole Grain Farro with Chanterelles and Pancetta is a recipe that transports me somewhat prematurely into autumn, perhaps because it’s the season when I love to eat mushrooms frequently and cook them in every way. It’s a pity, however, that for years now I have been unable to find Caesar’s mushrooms, exquisite mushrooms that are usually eaten raw.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz whole grain farro
- 14 oz chanterelles
- to taste sage leaves
- 4 oz pancetta
- 3.5 oz onion
- to taste extra virgin olive oil
- to taste salt and pepper
- to taste grated Pecorino Romano cheese
Tools
- Pot
- High-sided saucepan
Preparation
First of all, organize your workstation with all the ingredients already measured so that everything is within reach.
Boil the farro for about 40 minutes, but in the meantime, move forward with the preparation because you need to mix it with the other ingredients without letting it cool.
Dice the pancetta, slice the onion, and sauté everything in a high-sided saucepan with a little olive oil, because most of the necessary fat will be rendered by the pancetta.
Add the chopped mushrooms, a few sage leaves, stir, salt, pepper, and cook for about ten minutes only.
Drain the farro, turn the heat back on under the saucepan, stir well, and adjust the salt and pepper.
Serve your Whole Grain Farro with Chanterelles and Pancetta hot, sprinkling it, if you like, with grated Pecorino Romano cheese.
Tip: if you want your dish to be well-flavored, prepare it in advance and heat it only before bringing it to the table.
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