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farro extra-virgin olive oil pancetta radishes raspberry vinegar honey salt lemon juice celery hearts goat cheese
Viewed: 29 - Published at: 7 years agoIngredients
- 1 cup farro
- 2 tablespoons extra-virgin olive oil
- 3 ounces thinly sliced pancetta
- 8 radishes, sliced 1/4 inch thick
- 1/4 cup raspberry vinegar
- 1 tablespoon honey
- Salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1 cup diced celery hearts, plus 1/2 cup celery leaves
- 1/4 cup crumbled goat cheese (2 ounces)
Method
- Bring a large saucepan of salted water to a boil.
- Add the farro and boil over moderately high heat until tender, about 25 minutes.
- Drain and cool under running water.
- Shake well; transfer to a large bowl.
- Meanwhile, in a nonstick skillet, heat the oil.
- Add the pancetta and cook over moderate heat, turning once and pressing to flatten, until crispy, 6 minutes; transfer to a plate, leaving the fat in the skillet.
- Add the radishes, vinegar and honey to the skillet, season with salt and pepper and simmer over low heat until the radishes are crisp-tender and glazed, 10 minutes.
- Stir in the lemon juice.
- Scrape the radishes and dressing into the farro.
- Add the celery hearts, celery leaves and goat cheese.
- Crumble the pancetta into the bowl and toss.
- Season with salt and pepper and serve.
