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