Recipes
Farro with Mushrooms and Pancetta
Ingredients
  • 0,17 lb mushrooms
  • 1 white potato
  • 3 tbsp olive oil
  • Chopped sage
  • 3 chopped garlic cloves
  • ½ cup smoked pancetta cubes
  • 2 tbsp butter
  • 1 sliced spring onion
  • ¾ cup White Wine
  • 1 ¾ cups farro (could substitute spelt or barley)  
  • 1 cube chicken bouillon
  • 2 tbsp Crème Fraîche
  • ¼ Bertozzi Parma Flakes
  • Salt and pepper 
Preparation
  • Put the chicken bouillon in a large pot and bring it to boil.
  • Once it boils, add the farr and let it cook.
  • It will take about 30 minutes.
  • Add salt and pepper as desired.
  • While the farro is cooking, in a sauté pan add 3 tbsp olive oil along with the mushrooms, the spring onion and the sage.
  • In a sauté pan, add some olive oil and sauté the pancetta until it is slightly crispy on all sides.
  • Drain the oil and set aside.
  • Once the farro is cooked, add the vegetables and the pancetta to the pot, stir for 1-2 minutes and serve.
  • Garnish with Bertozzi Parma Flakes.
© 2019 Bertozzi • Website Design By Orphmedia