All VegetarianFarro-Emmer V

Farro à la Provençale

By 13 Marzo 2020 No Comments



– 400 g farro
– 1 small spaghetti squash cut in half lengthways
– 300 g round green squash peeled and cut into half-moon slices
– 300 g nutmeg squash peeled and roughly chopped
– 300 g butternut squash peeled, deseeded and chopped
– 1 sprig of thyme leaves only
– 1 garlic clove crushed,
– 2 l vegetable broth
– 40 g butter
– 1 white onion finely chopped
– ½ cup dry white wine
– 50 g truffle peeled and cut in half – both peelings and flesh crushed with a fork
– 40 g Grana Padano
– 4 small handfuls purslane leaves
– 40 g Pecorino with black peppercorns thinly sliced
– 5 tbsps. EVO
– salt to taste
– black pepper to taste freshly ground


Preheat the oven to 200°C. Meanwhile, drizzle 2 tablespoons of EVO over the spaghetti squash halves and then season with salt and freshly ground black pepper. Wrap each piece in aluminium foil and place the wrapped squash, cut-side down, onto a baking tray. Bake in the oven for 25-30 minutes, or until tender. Unwrap the spaghetti squash halves and remove the seeds using a spoon. Scoop the cooked flesh from the squash and shred using a fork so that it falls apart in strands. Set aside. Then, in a frying pan, heat 2 more tablespoons of EVO over medium flame; add the nutmeg squash, thyme leaves and garlic and sauté for 4-5 minutes, or until soft. Transfer the mixture to a food processor, blend until smooth and set the purée aside. Then, in a separate frying pan, heat 1 tablespoon of EVO over medium flame, add in the round green squash and sauté for 2-3 minutes or until golden-brown. Right after, start adding 3-4 tablespoons of vegetable broth and bring the mixture to a simmer. Keep simmering for 2-3 minutes or until most of the liquid has evaporated and the round green squash is tender, then set aside. Meanwhile, heat half of the butter in a casserole over medium flame. When the butter is foaming, add in the onion, season with salt, and gently sauté for 2-3 minutes. At this point, add in the farro, stirring well to combine and continue cooking for a further 2-3 minutes, stirring continuously, or until the onion is translucent. Then, add the white wine and stir well, simmer for 4-5 minutes, stirring regularly, until most of the liquid has evaporated. Right after, add a ladleful of the remaining broth and continue to simmer, stirring regularly, until most of the liquid has evaporated. Repeat the process with the remaining broth for a further 25-30 minutes or until the farro is almost tender and has absorbed all of broth. Once the farro is almost cooked through but still retains a slight bite, add in the crushed truffle, truffle peelings and butternut squash. Continue to cook for 4-5 minutes or until the butternut squash is cooked through and the farro is just tender. Remove the casserole from the heat, add the remaining butter, the Grana Padano and the nutmeg squash purée and stir until well combined. Season to taste, with salt and black pepper. Gently reheat the spaghetti squash and the round green squash in a frying pan just before serving. Finally, spoon the farro and squash soup into serving bowls and garnish with some of the spaghetti and round green squash on top of each bowl. Place a handful of purslane leaves alongside and a couple of peppercorns Pecorino slices.