Warm Farro and Fiddlehead Fern Salad
Ingredients
- 2 cups fiddlehead ferns
- 1½ cups semi-pearled farro
- 3 cups chicken or vegetable stock
- 10 ounces diced pancetta
- 7 ounces shiitake mushrooms, cleaned, stems removed and sliced
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- Lemon wedges
Instructions
- Serves 4 Clean the fiddlehead ferns in multiple changes of water until no dirt or debris remains. Bring a medium-size pot of water to boil and blanch the ferns for 3 minutes. Transfer the ferns to a bowl with a slotted spoon and set aside. Combine farro and stock in a saucepan and bring to a low simmer. Simmer for 20 to 25 minutes, uncovered, until almost all liquid is gone and the farro is tender. When the farro is almost done, heat a large skillet over medium-high heat. Add the pancetta and mushrooms and cook until the pancetta is crispy and the mushrooms are browned, 8 to 10 minutes. Add the ferns, garlic, salt, pepper and butter to the pan and sauté for 2 to 3 minutes. To serve, place about ½ cup of cooked farro on a plate, top with a couple spoonfuls of fern mixture, and squeeze lemon juice over each serving. Edible Michiana original recipe
