- 1 gallon court-bouillon (recipe follows)
- 2 pounds grano farro
- 1/2 pound aromatic vegetables, brunoise cut
- 2 tablespoons fresh garlic, chopped
- 1/4 cup olive oil or grape seed oil
- 1 tablespoon fine sea salt
- 1 teaspoon Tellicherry black pepper, freshly ground
- 1/4 cup fresh thyme leaves
- 2 white onion, peeled and diced 1/4"
- 3 carrots, peeled and diced 1/4"
- 1/2 stalk celery, peeled and diced 1/4"
- 1 medium leek, cleaned and diced 1/4"
- 1 garlic bulb, quartered
- 1 bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds
- 2 tablespoons grape seed oil
- 1 cup dry white wine
In a nonreactive sauce pot, bring the court-bouillon to a slow simmer. Meanwhile, in a large braising pan, saute the vegetables and garlic in the olive oil until tender. Add the farro, and stir with a wooden spoon while continuing to saute until the farro in pearlized (begins to change color). Season with the salt and pepper. Using an 8 oz. ladle, add a ladle full of stock to the farro. Stir the farro from the bottom, and allow the stock to become almost completely absorbed by the rice. Repeat the procedure until the farro has cooked for exactly 20 minutes. Remove from the heat, and stir in the thyme. Transfer immediately to a two large sheet pans. Spread the farro out evenly using a rubber spatula. Allow the farro to cool in the walk-in cooler. Transfer to a container, and label and cover tightly.Court-Bouillon:
In a stock pot over moderate heat, sweat the vegetables in the grape seed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring it to a boil over high flame. Reduce the heat and simmer for two hours skimming intermittently. Strain through a fine mesh strainer lined with moistened cheese cloth.
Yield: 1 gallon.
(c) 2006, Leonard P. Russo