Savory Spring Porridge

Farro is the feature in episode 2 of Fresh Pickings from our friends at Heritage Radio Network.  Savory spring porridge pairs farro with the greens of spring for a bright and satisfying meal straight from the kitchen at Roberta’s in Brooklyn.  Listen here!

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 2 - 4 servings
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 20 minutes
Submitted By Jackie Carnesi from Roberta's, Brooklyn
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 2 - 4 servings
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 20 minutes
Submitted By Jackie Carnesi from Roberta's, Brooklyn
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Bring a pot of salted water (it should taste like the ocean) to a boil. Have an ice bath ready nearby.
  2. Put your peas into a pasta basket and drop into the boiling water. Allow to cook on high heat for about 5 mins or until tender.
  3. Transfer the pasta basket into the ice bath. Once the peas are totally cooled, transfer them to a blender and add the shiro dashi. Blend on high until totally smooth. (You may need to add in a bit of water in order to get the peas to puree easily in the blender. It should be the consistency of a loose yogurt.)
  4. Heat a saute pan on medium high heat. Add your oil. Once it is shimmering and moves around easily in the pan, add your snap peas and asparagus. Cook about 2 mins, stirring once or twice. You’re looking for a bit of color.
  5. Season with salt and deglaze with white balsamic vinegar. Turn down the heat a bit and add your shallots. Cook 1 minute. Add in the water, farro, sake lees, and fiore sardo.
  6. Bring to a boil and reduce the water by about 1/3. Fold in half the pea puree and lemon juice. It should be a risotto consistency at this point, but add water or continue cooking if too dry or loose, respectively. You can also add more cheese to tighten it up as well. Fold in the mint, check for seasoning and take it to the plate.
  7. When plating we like create a little well in the middle of the porridge and put the other half of the pea puree in the center. Finish with more cheese and freshly ground black pepper and the garnish of your choosing!
Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *