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11 answers 2275 views
Photo
added over 2 years ago

How about butternut squash (or any other winter squash) and toasted pumpkin seeds? Or bacon and a fried egg? Or just ricotta salata?

Buddhacat
SKK
added over 2 years ago

Roasted butternut squash, toasted walnuts and currents and a little red onion. I love heat and would add some red pepper flakes. And parmesan cheese. Can I come eat with you?

Img_3055
added over 2 years ago

Meyer lemon, olive oil, crumbled chevre, shallots, slivered almonds.

Photo_9
added over 2 years ago

onion, lots of garlic, grated pecorino....and a fried egg.

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Farro is pretty dense, and kale can be pretty intense. I'd think of maybe going the carbonara route and adding onions, pancetta, and some lovely fresh egg and cheese. Perhaps lighten it all up by deglazing after the onion and bacon sauté with some white wine and some of the farro (à la pasta) cooking water.

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

p.s. I love your kitchen!

Dsc_0048b
added over 2 years ago

farro pasta can be a little starchy and I'd be afraid the carbonara might get gloppy. The pasta water can be too starchy to help, as well. I'd add caramelized onion and goat cheese or sheep's milk feta, with maybe some walnuts for crunch.

Buddhacat
SKK
added over 2 years ago

Francesca - what did you end up adding to your farro pasta and kale?

How_to_make_a_custard_part_1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 2 years ago

sauteed outer leaves of escarole, {raw} chopped inner leaves of escarole, lemon zest, cracked black pepper, roasted cherry tomatoes, dash of fresh sage or thyme, Banyuls vinegar, extra virgin olive oil, toasted pinenuts.

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 2 years ago

I think Italian sausage would be a tasty addition.

Ceviche
added over 2 years ago

Feta, lemon zest, toasted pine nuts, and plenty of black pepper!

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