Prepare
prosciutto broth, strain through
chinoise (pronounced SHEEN-WAAA). Separately soak
farro in warm water for 30 minutes. Combine broth, 2 leeks halved and chopped, cook on high for 40 minutes, remove from heat to soak in the broth for 20 minutes. Return to heat to warm through. Separately cut asparagus into 1/4 to 1/2" long pieces, toss in olive oil and broil for 5-6 minutes. For the Balsamic gastrique, reduce 1/2 cup balsamic vinegar (the cheap stuff, whole foods 365 brand is great for this) and 2 tablespoons sugar by 3/4. Finish with asparagus, pea shoots and a drizzle of the
gastrique.
An instant personal classic, the farro with leeks alone is great for leftovers as it reheats very well for several days without changing texture. Farro has this great nuttiness and mouthfeel like juicy risotto - as an 8000 year old ancestor to modern wheat, its gluten structure apparently is tolerable by some people with wheat allergies as well.
|