Categories: Pasta
Ingredients
- 1 1/2 cups farro
- 7 cups chicken broth
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 large sprigs fresh thyme
- 2 oz. speck, diced
- 1/2 cup dry white or red wine
- Kosher salt
- 1 large bunch Tuscan or curly kale, stems removed and leaves washed and sliced crosswise into thin strips
- Black pepper
- 2 tbsp olive oil, for finishing
Directions
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Soak the farro in water to cover for 1 hour and drain. Meanwhile, bring the chicken broth to a low simmer in a saucepan and partially cover.
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Warm 2 tbsp of the olive oil in a large, heavy-bottomed pan over medium heat. Add the onion and thyme and stir until the onions are translucent and slightly golden. Add the speck and cook for 2 minutes more. Add the farro and stir to toast slightly, about 3 minutes. Add the wine and cook until it is completely absorbed. Add enough broth to cover the grains and 1 tsp of salt to the pot and stir constantly until the broth is absorbed. Continue adding enough broth to cover the grains, in batches, and stir, scraping down the sides. After about 14 minutes, stir in the kale leaves. Continue adding broth and stirring until it is absorbed and the farro is loose and creamy with a little bite at the center, about 14 minutes longer. Remove from the heat and season with salt and plenty of pepper. Remove the thyme sprigs. Stir in the 2 tbsp olive oil to finish. Serve hot.