Oranges add a hint of sweetness against the tarter flavors of radicchio, balsamic and orange zest. I ate this both the night I made it as well as for lunch the next day, and actually preferred the flavors after they had sat. Nutty with good bite, farro absorbs flavor but doesn't become mushy or stale. The grain shares some of the same starch as Arborio rice, making it a hearty alternative in creamy risottos. And like a good risotto, each grain in this dish is full of rich flavor, making it more than just an afterthought.
If you prefer a less tart version, cut down on the orange zest, and up the orange juice slightly. Make sure to buy semipearled farro; this mean it doesn't have to be pre-soaked, and can be cooked in about 20 minutes.
- Yield:serves 2
- Active time: 15 minutes
- Total time:25 minutes
- 1/2 cup semipearled farro
- 2 teaspoons olive oil
- 1 head radicchio, halved, sliced 1/4-inch thick
- 1 large pinch salt
- 1 large pinch sugar
- 1 tablespoon balsamic vinegar
- 2 large oranges
- Freshly ground black pepper
- 8 slices prosciutto, roughly torn
Bring pot of salted water to boil. Add farro and boil until tender, 17 to 20 minutes. Meanwhile, heat olive oil in large saute pan over medium-low heat. Add radicchio, sprinkle with salt and sugar and cook, stirring and tossing constantly, until just wilting, about 3 minutes. Stir in vinegar and cook for 1 minute more. Pour radicchio and any juices into bowl to cool. Drain farro and add to bowl.
Remove 1 1/2 teaspoons zest from 1 orange. Halve orange vertically; squeeze about 1 1/2 teaspoons juice from 1 half. Peel and segment the remaining 1 1/2 oranges, removing supremes from membranes. Halve supremes and add to bowl with farro. Stir in zest, juice and black pepper. Toss to combine. If serving immediately, stir in prosciutto. If refrigerating to eat later, stir in prosciutto just before eating or taking to go.