Author Notes
A great light dinner or side for a winter evening —CarolineSL
Ingredients
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1 cup
Farro
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4 ounces
pancetta, diced
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1 bunch
Arugula
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Pecorino
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a few dashes
olive oil
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1 tablespoon
lemon juice, or to taste
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2 tablespoons
dried cranberries
Directions
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Put the Farro in a small saucepan with a pinch of salt and cover with water, about 1 inch above the Farro. Bring to a boil then reduce to a simmer, cover and let cook for 20 minutes. If the water isn't absorbed in 20 minutes, let it cook for another 5 minutes, uncovered.
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While the Farro is cooking, brown the pancetta. I like to cook it over low heat so the fat renders slowly for extra yumminess. When it is lightly browned, drain on a papertowel. Try not to snack on too much of it, but if you think you might, consider doubling the amount of Pancetta.
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Just before serving, top with the reserved handful of Arugula, some shavings of Pecorino and some Fleur de Sel. Serve warm or at room temperature.
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