2/3 cup chopped dried porcini
Salt and freshly ground pepper
3 tbsp. extra virgin olive oil
1 cup finely chopped onion
2 oz. diced pancetta
1 cup pearled farro
1/2 cup dry white wine
2 cup packed chopped parseley
1/4 cup chopped fresh basil
2 tbsp. lemon juice
2 tsp. chopped garlic
Big pinch red pepper flakes
1 tbsp. freshly grated parmesan or pecorino
Recipe credit: Chef John Ash
- Quickly rinse porcini and then soak in 2 cups warm water for 20 minutes or so. Drain, reserving soaking water, and chop the softened porcini.
- Add 1 tablespoon olive oil to a soup pot and heat over moderate heat. Add pancetta and sauté for 4–5 minutes or until it is just beginning to brown. Add porcini and continue to sauté, stirring, until all are nicely browned. Set mixture aside.
- Add onion to pot and cook, stirring occasionally, until just starting to brown around edges. Add farro and cook, stirring, until slightly darkened. Add wine, and stir to scrape up browned bits. Once wine is cooked off, add 1/4 cup porcini and water, and stir.
- Cook until absorbed, and repeat with remaining porcini and water mixture until farro is cooked to your desired tenderness (you might need more liquid). Stir in reserved porcini mixture. Season to your taste with salt and pepper.
- Divide into bowls, spoon sauce around and top with egg and parmesan.
Combine all ingredients in a food processor and process until pureed with some flecks of parsley remaining. Can be refrigerated covered for a day.