Wayne Gisslen

Farrotto with Pecorino Cheese

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Preparation info
  • Portions:

    10

    , Portion Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Soak the farro in cold water 45 minutes. Drain.
  2. Boil the farro in boiling salted water 20 minutes. Drain. At this point, the farro should be about half-cooked.
  3. Heat the olive oil in a sauté pan over moderate heat.
  4. Sweat the onion in the oil until soft.
  5. Add the farro. Stir and cook over moderate heat 2 minutes.
  6. Ladle in 4

Per serving: Calories, 260; Protein, 8 g; Fat, 12 g (39% cal.); Cholesterol, 15 mg; Carbohydrates, 34 g; Fiber, 0 g; Sodium, 102.7 mg.