Farro con Verdure

Ingredients

Equipment Needed

• •Large pot for cooking farro
• •Two large sheet pans
• •Large serving bowl

Instructions

1. 1

   Cook the farro

   Bring a large pot of water to a boil and salt it generously, as you would for pasta. Add the farro and cook at a steady simmer until tender but with pleasant resistance when bitten, 25 to 30 minutes for semi-pearled farro. The grain should yield but not turn to mush. Drain thoroughly and spread on a sheet pan to cool slightly while you roast the vegetables.

   Whole farro takes 45 minutes to an hour and should be soaked overnight. Semi-pearled (perlato) cooks faster and is what most Italian cooks use. Check the package.
2. 2

   Prepare the vegetables

   Heat your oven to 425°F. Line two large sheet pans with parchment if you wish, though it is not essential. In a very large bowl, toss the zucchini, eggplant, bell pepper, onion wedges, and cherry tomatoes with four tablespoons of the olive oil. Add the smashed garlic cloves, rosemary sprigs, and thyme sprigs. Season generously with salt and pepper. Toss again.

3. 3

   Roast until charred

   Spread the vegetables across two sheet pans in a single layer. They must not touch. Crowded vegetables steam rather than roast. Roast for 20 to 25 minutes, rotating the pans halfway through, until the vegetables are tender and their edges are deeply browned, even charred in spots. The cherry tomatoes will burst. This is correct.

   If your vegetables are piled on top of each other, they will release moisture and turn soft without developing flavor. Use two pans. Three, if necessary.
4. 4

   Combine and dress

   Remove the herb sprigs and garlic cloves from the roasted vegetables. In a large serving bowl, combine the warm farro with the roasted vegetables and any juices from the pan. Drizzle with the remaining two tablespoons of olive oil and the red wine vinegar. Add the chopped parsley. Toss gently but thoroughly. Taste and adjust the salt.

5. 5

   Serve properly

   Serve warm or at room temperature. Both are correct, and the dish holds well for several hours. If adding Parmigiano, shave it over the top just before serving. The cheese is optional, but welcome. A final drizzle of your best olive oil would not be wrong.

Chef Tips

• •Farro comes in three forms: whole (farro integrale), semi-pearled (farro perlato), and pearled (farro decorticato). Semi-pearled retains some bran for texture and nutrition while cooking in reasonable time. This is what I recommend.
• •The vegetables can change with the season. In summer, add summer squash and fresh tomatoes. In autumn, try butternut squash and fennel. In winter, root vegetables roast beautifully. The method remains the same.
• •This dish improves at room temperature. The grains absorb the vegetable juices and the flavors settle into themselves. Do not refrigerate if you plan to serve within four hours.
• •If the farro seems dry when you dress it, add a splash of the pasta cooking water you should have reserved. It binds everything together.

Advance Preparation

• •The farro can be cooked a day ahead and refrigerated. Bring to room temperature before combining with the vegetables.
• •The vegetables can be roasted several hours ahead. Leave them at room temperature and combine just before serving.
• •The completed dish keeps refrigerated for three days. Bring to room temperature before serving. The flavors deepen, though the vegetables will soften.

Frequently Asked Questions

Nutrition Information

1 serving (about 310g)