Warm farro with cavolo nero pesto & ricotta
This is based on the technique for the exceptionally delicious super greens sauce (p.72) but it uses farro instead of pasta. I make it regularly in the colder months when cavolo is at its best and this kind of wholesome comfort food is exactly what the weather calls for.
Tip: Any leftovers will taste great the next day for a lunchbox and will reheat (and freeze) happily.
Next on Georgia Levy’s cooking list, try her cavolo nero minestrone.
Recipe extracted from Georgia Levy's Let’s Do Lunch: Quick and easy recipes to brighten up your week (Pavilion, HarperCollins Publishers).
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Yield
Serves 4
Ingredients
Ingredients
Methods
Step 1
Bring a large pan of salted water to the boil and cook the farro for 20–25 minutes until tender, following the packet instructions, then drain.
Step 2
Meanwhile, warm 2 tablespoons of the olive oil in a large frying pan over a medium heat and fry the onion, the 1 chopped garlic clove, the chilli and a big pinch of salt until soft, about 10–12 minutes. Chop 2 handfuls of the cavolo (ideally damp from washing) and add that to the pan too, cooking for 5–7 minutes until soft.
Step 3
Bring another big pan of salted water to the boil. Add the remaining cavolo and the 2 whole garlic cloves and cook for 5–6 minutes until just tender, then drain, keeping a cupful of the cooking water. Transfer the cooked cavolo and garlic to a blender (or use a hand blender) and blitz with the remaining 75 ml/2½fl oz/5 tbsp of olive oil, the Parmesan and the reserved cooking water. Add a good grinding of black pepper and blitz to a purée, adding a few more splashes of cooking water to give the consistency of double cream, if needed.
Step 4
Stir the cooked farro into the fried onion mix, then pour in the cavolo sauce. Simmer for 3 minutes so the farro absorbs the sauce, adding more water if it looks a little dry. Transfer to plates and spoon over a little ricotta, a good extra dusting of Parmesan
and a little extra oil before serving.
