- 1 lb Farro
- 2 carrots , halved crosswise
- 1 small onion, halved
- 1 celery rib, halved crosswise
- 2 garlic cloves,s crushed
- 1 bay leaf
- 1/2 cups Canola oil, for frying
- 2 large heads of cauliflower (2 1/2 lbs. each), cut into 1-inch florets
- 1/2 lbs prociutto, sliced 1/4-inch thick and cut into 1/4-inch dice
- 1/2 cups extra-virgin olive oil
- 5 tbsps fresh lemon juice
- 1/4 cups chopped flat-leaf parsley
- 2 tsps chopped marjoram
- 1 kosher salt to taste
- 1 freshly ground black pepper , to taste
1. In a large saucepan, combine the faro, carrots, onion, celery, garlic and bay leaf. Add enough cold water to cover the faro by 1 inch, and bring to a simmer over high heat. Reduce the heat to moderate and cook until the faro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. Discard the carrots, onion, celery, garlic and bay leaf.
2. Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 350 degrees F. Fry the cauliflower in batches until golden, 5 minutes per batch; drain.
3. In a bowl, mix the faro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with salt and pepper an serve.
4. Serve with green salad.
Serves: 8
Source: Food and Wine Annual Cookbook 2009
