40 minutes
A comforting dish featuring nutty farro paired with bold Pecorino Romano and black pepper.
to taste
Semi-Pearled Farro
cups
Pecorino Romano Cheese, finely grated
0 oz
Black Pepper, coarsely grated
teaspoons
Water, cold
0.25 fluid ounces
1. Cook Farro
Bring a large pot of water to a boil. Season the water generously with sea salt. Add 2 cups of semi-pearled farro and cook for 15-18 minutes until al dente. Reserve 1 cup of cooking water and then drain the farro using a colander.
2. Make Pecorino Paste
In a medium bowl, combine 7 1/2 ounces of finely grated Pecorino Romano cheese with 1 1/4 teaspoons of coarsely grated black pepper and about 1/4 cup of cold water. Blend until you have a smooth, thick paste.
3. Combine Farro and Pecorino Paste
Return the drained farro to the pot. Add the pecorino paste and stir with a wooden spoon, adding reserved cooking water as needed to reach a creamy consistency.
4. Season and Serve
Taste and adjust seasoning with sea salt and black pepper if necessary. Serve hot with an extra twist of black pepper on top.
Start with the best quality farro you can find. An organic, whole-grain variety will bring a nuttier flavor and a pleasant chewiness to the dish. Similarly, opt for a high-quality Pecorino Romano cheese for its sharp, salty flavor that will stand out against the backdrop of the farro.
Before boiling the farro, consider toasting it in a dry pan for a few minutes until it's fragrant. This will enhance its nutty flavor and add depth to the overall dish.
Pecorino is quite salty, so taste as you go when adding it to the farro. You want to achieve a balance between the earthiness of the grain, the saltiness of the cheese, and the heat from the pepper.
Cook the farro until it's al dente – tender but still with a slight chew. This texture contrast is key in a simple dish like this, where each ingredient needs to shine.
Don't skimp on the pepper; use a pepper mill to get freshly ground black pepper, which will provide a robust and aromatic kick that pre-ground pepper can't match.
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