Once in a while, I try a new dish and overnight become obsessed with finding out the recipe. So it was after I tried Stacy Lauer's farro dish at our recent Remodelista Dinner. Stacy, who is not prone to answering e-mails with any speed, proved quite elusive, so when she swung by our Remodelista Market last weekend I cornered her with a pen and paper and begged for the recipe. She kindly obliged. Like many good things, it is surprisingly simple. See below for the recipe (we think it makes an excellent addition to the holiday table).
Photography by Aya Brackett for Remodelista.
Above: Farro with sausage and fava beans decorated with pomegranate seeds, fennel fronds, and sprigs of chervil.
1 cup farro
2 cups chicken stock
2 T fresh thyme
2 Andouille sausages
1 lb fava beans
Cook the farro in the chicken stock. Chop and sautée the sausage with the thyme. Blanch the fava beans and remove the skin, leaving only the tender inner beans. Toss all the ingredients together and season with salt, pepper and olive oil.
Above: Stacy Lauer and Gwendolyn Meyer of Saltwater made a recent dinner for us that included farro salad with pomegranate and sausage; a platter of grilled chanterelles, onions, and a cauliflower hazelnut salad.