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Farrotto with Squash, Sage and Hazelnuts


Fall in a bowl.

The bitch named Sandy was fast approaching, and I wanted to make something that would be fine to eat and store at cool room temperature if we lost power. I had farro in the pantry, a cute delicata squash on the counter, sage in the garden and hazelnuts in the freezer. Squash and sage always play nicely together, and I had a feeling that the nuttiness of farro and hazelnuts would be a good addition. Farro is a fabulous whole grain from Italy, easily available now in the US. Delicata is a tasty little winter squash with edible skin.

For basic technique, I rewatched this great video from Letizia and Rebecca and used the recipe for the framework. I poured a glass of wine to get into the proper spirit.

1 cup farro
1 Tbs. olive oil or butter (plus more for squash)
1/4 cup white wine (with more for the cook)
1 box low-sodium chicken broth, heated

1 onion, chopped
1 delicata squash, cut in half lengthwise, seeded, then thinly sliced (no need to remove skin)
a few fresh sage leaves to taste, chopped

1/4 cup toasted hazelnuts, coarsly chopped
freshly grated parmesean
salt and pepper to taste

1. Heat the oil or butter in a heavy skillet. Add the farro, stir around and let lightly toast. Add the wine and let it be absorbed, then hot broth, a cup at a time, stirring every now and then. Add more broth as it becomes absorbed. Drink some wine. Keep adding broth and stirring until the farro becomes almost done, but still has some bite. If you run out of broth, just use water to finish the cooking. Mine took about 25 minutes.

2. Meanwhile, Toss the squash, onion, sage onto an oiled baking sheet. Drizzle with just a bit more oil, and roast in a 400 oven until soft and lightly browned. Watch carefully so it doesn;t burn.

3. When the farro is cooked, add the cooked squash mixture. Add the hazelnuts, grated parmesean to taste, and salt and pepper.

Eat warm or cold. If you don't have delicata, use peeeled, cubed butternut or pumpkin.

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This page contains a single entry from the blog posted on October 31, 2012 1:48 PM.

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