All questions
11 answers 2957 views
2e76cf97 2d3d 429e a4b4 7be0bcf4c88d  headshot
added over 4 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?

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 4 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?

B5429c3c a95f 4242 8c9f 40d4ed8d6f5f  img 3055
added over 4 years ago

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

905240fe bd99 409e a391 2797c6e0f601  photo 9
added over 4 years ago

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

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 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.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

p.s. I love your kitchen!

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 4 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.

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 4 years ago

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

6cb49ef7 38b5 4eb6 aae4 04078f60ca73  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 4 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.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

I think Italian sausage would be a tasty addition.

Def79131 f401 45e5 811f 6e281c9ccb47  ceviche
added over 4 years ago

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