"Recipes from the Chef's Kitchen"

Show 886

Williams-Sonoma
(Tyson's Galleria Location)

1833 G International Drive
McLean, Virginia
703-917-0005

Tracey Deavers - Cooking Instructor

Farro with Spring Vegetables
and a Balsamic Reduction

Ingredients:

1)   1 1/2 cups Faro - rinsed
2)   4 1/2 cups Chicken Stock
3)   2 tbs. Olive Oil
4)   1 Yellow Onion - diced
5)   ½ cu to 1 cup diced Pancetta
6)   2 diced Carrots
7)   1 bunch Asparagus - cut/snapped into 2” pieces
8)   2 stalks Celery - thinly sliced
9)   2 cups Sugar Snap Peas
10) 2 Leeks (white and light green portions) - rinsed well, and thinly sliced
11) ½ cup dry White Wine
12) Grated zest and juice of half a Lemon
13) 2 tbs. chopped flat leaf Parsley
14) Grated Parmigiano-Reggiano Cheese for garnish
15) Balsamic Reduction with Pepper (see recipe below)

Preparation:
1)   In large, heavy sauce pan, cook farro in chicken stock according to package
       directions. This may take anywhere from 20-40 minutes.
2)   When farro is about 10 minutes from being done, heat olive oil in large sauté pan
       over medium heat. Add pancetta and onion, sautéing until onions are soft and
       most of the fat as rendered from the pancetta.
3)   Begin adding vegetables in pan in layers, adding salt and pepper to taste as needed.
4)   Add carrots to pan and sauté for 3-5 min before adding asparagus and peas.
5)   Saute another 4-5 minutes before adding celery.
6)   Saute 2 minutes before adding leeks.
7)   Saute another 1-2 minutes or until all vegetables are crisp-tender.
8)   Add farro to sauté pan with vegetables.
9)   Add wine, lemon juice and zest; cook until most of liquid has absorbed.
10) Taste and adjust seasoning as necessary.
11) Remove from heat and stir in parsley.
12) When plating, sprinkle each portion with grated cheese and drizzle with balsamic
   reduction.

The Balsamic Reduction
Ingredients:
1)   1 cup good Balsamic Vinegar
2)   1 tsp. Brown Sugar
3)   Pinch of Salt
4)   Freshly ground pepper to taste, if desired for a savory dish

Preparation:
1) Add vinegar to small, heavy sauce pan or saucier and whisk in brown sugar.
2)   Turn heat to medium until vinegar comes to a boil, then reduce temperature until
   vinegar returns to a healthy simmer.
3)   Add salt and pepper if using.
4)   Continue to simmer until vinegar is reduced by half becomes syrupy, anywhere
   from 10-15 minutes.
5)   Taste occasionally and adjust seasoning if necessary.

Good Eating!!!