Farro Succotash

Ingredients

2 tablespoons unsalted butter, plus more for serving

1/2 Tropea or other sweet red onion, peeled and sliced into ¼ inch thick slices

1 cup Romanesco cauliflower florets, cut into bite sized pieces

¼ to ½ cup vegetable stock

2 ounces chopped fresh beans or wax beans, chopped into 1/3 inch pieces

1 cup shucked fava beans, blanched and peeled, from about 1 ¾ pounds whole

½ cup diced summer squash

½ cup diced zucchini

3 cups cooked faro, cooked according to package instructions in vegetable stock

salt, to taste

freshly ground black pepper, to taste

3 tablespoons finely chopped parsley and chervil

½ lemon, juice only 

3 squash flowers

½ cup grated domestic aged cheese, such as farmhouse cheddar, suitable for grating

  

Directions

1. Heat a large skillet over medium high heat and add 2 tablespoons of butter. When butter has melted, add the onion slices. Cook for 2 minutes, stirring occasionally, until just softened.

2. Add the Romanesco florets and cook, stirring, for 3 minutes. Add a splash of vegetable broth to keep moisture in the pan. Do this as often as is necessary throughout cooking to avoid scorching the vegetables.

3. Stir in green beans and fava beans and cook for another 2 minutes. Add the summer squash and the zucchini and stir to combine. Season with salt and freshly ground pepper. Cook for 2 to 3 minutes longer. 

4. When the vegetables begin to soften, but still retain some crunch, add the cooked farro. Break up any clumps with a spoon. Stir to incorporate and heat through, adding a splash of broth if necessary. Taste and season with salt and freshly ground pepper to taste.

5. Remove pan from heat.  Sprinkle the chopped herbs and squeeze a little lemon juice over the top to brighten up the flavors. Stir gently.

6. Tear the squash blossoms and scatter pieces on top of the mixture.

7. Serve in individual dishes with a dollop of unsalted butter and grated cheese on top.

Tips and Techniques

Whatever vegetables you use, consider their cooking times. Cook heartier, longer cooking vegetables, like Romanesco cauliflower first and finish with the more delicate vegetables, like zucchini and squash flowers.

 

Sean BrockMind of a Chef