Friday, December 12, 2014
Farrotto with Acorn Squash & Kale
I knew I had to make time for this recipe when a food-loving friend of mine emailed me "If you still have Heritage, turn to page 93 and cook! Did not disappoint, flavors are right up your alley (and mine)! It seems only fair to pass along the advice so fill a mug and stretch out that stirring arm as quick a farrotto is not.
1 small acorn squash (about 2 1/2 pounds)
1 tablespoon unsalted butter
1 1/2 teaspoons kosher salt
Scant 1 teaspoon freshly ground white pepper
1 cup vegetable stock
1 bunch Red Russian or other kale (about 3 pounds)
2 quarts vegetable stock
1 1/2 teaspoons canola oil
1 1/2 cups farro
4 tablespoons unsalted butter
1/2 cup diced white onion
1 garlic clove, sliced paper-thin
1/2 cup dry white wine
1 cup freshly grated Parmigiano-Reggiano cheese
While the squash is roasting, prepare the kale: Remove the stems and ribs from the leaves. Make stacks of the leaves, roll them into cylinders, and cut them into very thin ribbons. Wash the kale in a sink of cold water, changing it several times, to remove any sand. Drain and dry with paper towels.
When the squash is done, remove it from the oven and pour the butter and juices from the cavities into a blender. Let the squash cool enough to handle.
Warm the stock in a small saucepan over medium-high heat. Peel the squash. Place the pulp in the blender, add warm stock, and blend on high to a very smooth puree, about 3 minutes. Set aside.
Heat the canola oil in a medium ovenproof skillet over medium heat. When the oil is shimmering, add the farro and stir to coat it with the oil. Place the skillet in the oven and toast the farro for 8 minutes, stirring after 4 minutes. Transfer the farro to a bowl and reserve. Wipe the skillet clean.
Put the empty skillet over medium-high heat. When the skillet is hot, about 2 minutes, add 2 tablespoons of the butter and reduce the heat to medium. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the garlic and cook, stirring constantly, until soft, about 2 minutes. Add the wine, increase the heat to high, and cook until the wine is almost evaporated, about 2 minutes.
Add the toasted farro to the pan and stir to coat. Add 1/2 cup of the warm stock, reduce the heat to medium, and stir until the liquid is almost absorbed before adding the next, until the farro grains have expanded and are al dente, about 1 hour. The farro will look creamy like risotto.
To complete: Remove the farro from the heat, add the squash puree and kale, and stir until the kale is wilted. Put the skillet back over medium heat and add the remaining 2 tablespoons of butter and cheese. Stir and serve.