Farro with broccoli rabe and fresh ricotta is an alternative as a first course that I recommend trying. Nutritious and light yet very tasty with the contrasting flavor of the broccoli rabe and the creamy ricotta, which, especially cow’s milk ricotta, has a mild rather than strong flavor.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 1/4 cups farro
- 1 cup ricotta
- 10 1/2 oz broccoli rabe
- 2 tbsps sun-dried tomato pesto
- to taste salt
- to taste extra-virgin olive oil
Tools
- Pressure Cooker
- Pot
- Mixing Bowl
Steps
Farro and Its Recipes HERE amazon 
Cook the farro in the pressure cooker with salted water for about twenty minutes. In a regular pot, cook for at least thirty minutes from the time it reaches full steam. Drain and place in the mixing bowl.
Meanwhile, prepare the broccoli rabe using the florets and also the tender stalks, cutting them into pieces. Cook in a pot of boiling water for about thirteen minutes and then drain.
Combine the farro in the mixing bowl with ricotta and sun-dried tomato pesto and mix. Add the broccoli rabe, a drizzle of olive oil, and gently combine.
Check if the farro with broccoli rabe and fresh ricotta is seasoned properly with salt; add more if needed.
Finally, serve this delicious winter farro salad, excellent both hot and warm.
Farro with Broccoli Rabe and Fresh Ricotta
For this recipe, it’s best to use firm ricotta. Purchase organic broccoli rabe from your trusted greengrocer.
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FAQ (Questions and Answers)
Is it necessary to soak the farro before cooking it?
It’s not necessary to soak the farro before cooking it. In a pressure cooker, twenty minutes of cooking is sufficient. However, soaking can help and shorten cooking times.
