Warm farro salad with roasted mushrooms, Castelvetrano olives, and Pecorino Romano

Ingredients

Yield:

Makes 4servings

• • 1 lb farro grains, (soaked in water overnight)
  • 4 ltrs beef or chicken stock
  • 1 lb portabellini mushrooms, (cleaned and quartered)
  • 4 oz olive oil
  • 1/2 lb cippolini onions, peeled
  • 1/4 lb Castelvetrano green olives, (pitted & quartered)
  • 1/4 lb Pecorino Romano cheese, (roughly shredded)
  • 2 bunches Italian flat leaf parsley, (finely chopped)
  • zest of 1 orange, (rasped with a microplane)

Preparation

Difficulty:

easy

Time:

1 Hour

1. • after soaking the grains overnight, rinse them with clean water and slowly simmer them in a seasoned stock; (about 3 ltrs, or a 2:1 stock to farro ratio) until al dente. this should take about an hour.
   • toss the prepared portabellinis in 1/4 cup of the olive oil, season, and broil in an oven at *400 F for 10-15 minutes, or until evenly roasted.
   • toss the cippolinis with the other 1/4 cup of the olive oil in sauté pan, season, and allow to caramelize very slowly at a low heat until golden brown and slightly soft.
   • add the roasted mushrooms and remaining liter of stock to the caramelized onions, and let them continue to braise down until tender and the liquid is mostly absorbed, approx 25% of the liquid remaining.
   • to make the salad, heat up the mushrooms and cippolinis in their residual stock, add the quartered olives, tomatoes, and the cooked farro, and gently bring up to desired serving temperature. (minimum 140* F).
   • just prior to serving, toss with the shredded Pecorino, orange zest, and chopped parsley.