From Scott Conant, Scarpetta, New York, NY
Yields 6 servings
Serve with Scarpetta Braised Short Ribs
3/4 Cups farro
Oil, extra virgin olive
1/2 Cup carrot 1/4-inch diced
Pepper, crushed red
1/2 Cup squash, yellow 1/4-inch diced
1/2 Cup squash, zucchini 1/4-inch diced
1 1/2 Cup stock, chicken, low-sodium warmed
2 Tbls butter, unsalted
2 Tbls cheese, Parmesan, grated
Pepper, black, ground
1 Cup tomatoes, red grape cut in half
1/4 Cup onion, green sliced, optional
Bring a medium saucepan of salted water to a boil. Add the farro, lower the heat to a gentle boil, and cook until chewy but no longer hard, about 15 minutes. Drain and spread the farro out on a rimmed baking sheet to cool evenly.
Heat 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Add the carrots and season with salt and a pinch of crushed red pepper. Cook, stirring, for 1 minute, then add the squash and zucchini. Season again and cook, adding additional oil, if needed and stirring, until the vegetables are just tender, about 2 minutes. Remove from the heat and reserve.
In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the farro and 1/2 cup of the stock and bring to a boil, stirring, until the broth is almost completely absorbed, about 4 minutes. (Do not let the pot become completely dry.) Add another 1/2 cup stock, stirring, until the pan is almost dry. Season with a little salt, then add the remaining 1/2 cup stock and the sautéed vegetables. Cook, stirring, for 2 minutes.
Take the pan off the heat and stir in the butter. Add the cheese and stir, shaking the pan to help release the starch. Season with salt, a tiny pinch of crushed red pepper, and a few grinds of black pepper. Cover the pot and let sit for 5 minutes. Stir in the tomatoes and scallions and season to taste.
To serve, spoon onto plates, top with short ribs and ladle braising liquid over the top.