Farro with Vegetables

Serves 12 to 16


  • 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


  1. 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.
  2. 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.

Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.