Name: Farro with Vegetables
Ingredients: 4 zucchini, cut intoinch dice; 4 potatoes peeled and cut intoinch dice; 1/2 pound green string beans, stemmed and cut into thirds; 1/2 pound white or yellow string beans, stemmed and cut into thirds; 5 ounces farro, already cooked; 2 tablespoons Filippo Berio extra virgin olive oil; 1/4 pound pancetta, diced; 3 cloves garlic, minced; 1 teaspoon or more hot red pepper flakes; Salt and pepper to taste; Ingredients

Ingredients

4 zucchini, cut intoinch dice
4 potatoes peeled and cut intoinch dice
1/2 pound green string beans, stemmed and cut into thirds
1/2 pound white or yellow string beans, stemmed and cut into thirds
5 ounces farro, already cooked
2 tablespoons Filippo Berio extra virgin olive oil
1/4 pound pancetta, diced
3 cloves garlic, minced
1 teaspoon or more hot red pepper flakes
Salt and pepper to taste
Ingredients

Directions

Place the zucchini, potatoes, string beans in a pot and cover with water. Bring to a boil and add 1 tablespoon of salt. Cook just until the vegetables soften. Drain and transfer the vegetables to a bowl and stir in the farro. Set aside.
In a sauté pan heat 1 tablespoon of the olive oil and add the pancetta; cook until the pancetta softens and begins to brown. Stir in the garlic and red pepper flakes and cook for a couple of minutes. Add the vegetables and farro and mix well to combine; add salt and pepper to taste. Serve immediately.

This recipe was featured on Season 22 - Episode 2212.