Crispy Pancetta and Pear Farro Bowl
Serves 215 mins prep35 mins cook
Crispy Pancetta and pears are the star of this fall themed bowl! This recipe provides a delicious and balanced meal with savory pancetta, sweet pears, hearty farro, and a tangy dressing.
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What you need
Instructions
Dressing: Whisk together ¼ cup olive oil, 1 tbsp apple cider vinegar, 1 tbsp orange juice, ½ tsp chopped shallots, salt, and pepper to taste, tasting for seasoning. Farro: Add about 1 tsp of olive oil to a pan over medium/high heat. Add the pancetta to the pan and saute until crispy, about 5 minutes. Remove from the pan with a slotted spoon and set aside. Add 1 tbsp shallots to the pan, there should be some residual oil or rendered fat from the pancetta in the pan. Saute the shallots in that oil; if the pan seems dry, add a small drizzle of olive oil to the pan. Saute until the shallots become translucent, about 3 minutes. Then, add your farro to the pan, and move it around the pan for about a minute. Then add in the 1 cup water. In a small cup, whisk together the 1 cup chicken broth, ½ tbsp dijon mustard, ½ tsp salt, and ½ tsp pepper. Add to the pan, and stir gently. Bring farro to a simmer, add the sprig of tarragon, and cover for about 20 minutes. Once the farro is cooked to al dente, the water will be mostly evaporated. Lower the heat, discard the tarragon sprig. Then, add in your swiss chard pieces, gently mixing to help the leaves wilt. Turn off the heat, and add about half the dressing over top, tossing gently to coat. Plate the farro with slices of pear, sprinkling the crispy pancetta and crumbled goat cheese over top. Spoon more dressing over top and serve.View original recipe