Cooking Instructions
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Step 1
Heat
Extra-Virgin Olive Oil (30 mL)
in a large skillet. When hot, add the
Brussels Sprouts (12)
Step 2
Add the
Crushed Red Pepper Flakes (as needed)
and
Salt (1 pinch)
to the sprouts and cook, stirring periodically, for about 15 minutes until lightly browned and tender. Set aside while you cook the farro.
Step 3
Pour the
Low-Sodium Chicken Stock (1.1 L)
into a medium saucepan and bring to a simmer, lower the heat and keep warm.
Step 4
Heat
Extra-Virgin Olive Oil (30 mL)
in a large Dutch oven or saucepan. Add the
Shallot (1)
and sauté for about 3 minutes until they become translucent. Add the
Garlic (2 cloves)
and sauté for 1 minute until fragrant.
Step 5
Stir in the
Semi-Pearled Farro (250 g)
, so that it’s well coated in the olive oil and toast for 3 minutes. Be careful not to let the shallots or grains burn.
Step 6
Reduce the heat to low and add the
Dry White Wine (120 mL)
. Cook, making sure to scrape any brown bits from the bottom of the pan, until the liquid is completely absorbed. Once the wine is absorbed, pour 1 cup of the warm stock to the pan.
Step 7
Cook gently. The liquid should be just simmering, stirring periodically, until the stock is almost completely absorbed. Repeat this process, adding stock ½ cup at a time until the farro is al dente, aka just tender.
Step 8
After the last addition of stock has been mostly absorbed, stir in the brussels sprouts and 2 ounces of the
Prosciutto (85 g)
and stir until the farro is creamy and the sprouts are heated through.
Step 9
Remove from the heat and stir in the final tablespoon of
Extra-Virgin Olive Oil (15 mL)
,
Parmesan Cheese (20 g)
, and the zest from the
Lemon (1/8)
. Taste and season
Ground Black Pepper (to taste)
.
Step 10
Serve immediately garnished with the remaining prosciutto, extra Parmesan and a sprinkle of lemon zest.
