Roughly chop half a fennel bulb (reserve fronds), and then throw it into a food processor and pulse until finely chopped. Sure, you could do this by hand, but unless Jaques Pepin is coming over for dinner, no one's really going to notice either way.
Repeat with half an onion, and a couple of celery stalks. Keep the leaves, if there are any.
Wash a small head of escarole, and tear into pieces.
Render chopped bacon, spooning off the fat. Leave bacon in pot, and add a half cup of Farro. What's Farro? It's the new hip whole grain that all the cool kids are using these days. I can get away with this because apparently, I live in the "Williamsburg of Boston".
Toast the Farro for about 4 minutes, or until it browns up and you can smell the nutty aroma. Add all those minced vegetables, and cook until soft. Add garlic, cook for about a minute, then add red pepper flakes and tomato paste. Stir to combine, and cook for another few minutes to darken up the paste.
Add about six cups of broth or stock. You're looking at a combination of chicken and mushroom. Bring to a boil, reduce to a simmer, and keep it partially covered for about an hour, to let the Farro cook. You should check it every 20 minutes or so, just to be on the safe side. As you're checking (and tasting) it, adjust for seasoning. I added some fish sauce, and lemon juice.
When the Farro is cooked (toothsome but not crunchy), add white beans, and let them warm through, about 5 minutes.
Take the pot off the heat, and toss in the escarole. Stir to incorporate. The escarole will wilt, but you don't really want to be cooking it.
Serve with shaved parmesan, reserved fennel fronds and celery leaves, and a drizzle of olive oil.
Repeat with half an onion, and a couple of celery stalks. Keep the leaves, if there are any.
Wash a small head of escarole, and tear into pieces.
Render chopped bacon, spooning off the fat. Leave bacon in pot, and add a half cup of Farro. What's Farro? It's the new hip whole grain that all the cool kids are using these days. I can get away with this because apparently, I live in the "Williamsburg of Boston".
Toast the Farro for about 4 minutes, or until it browns up and you can smell the nutty aroma. Add all those minced vegetables, and cook until soft. Add garlic, cook for about a minute, then add red pepper flakes and tomato paste. Stir to combine, and cook for another few minutes to darken up the paste.
Add about six cups of broth or stock. You're looking at a combination of chicken and mushroom. Bring to a boil, reduce to a simmer, and keep it partially covered for about an hour, to let the Farro cook. You should check it every 20 minutes or so, just to be on the safe side. As you're checking (and tasting) it, adjust for seasoning. I added some fish sauce, and lemon juice.
When the Farro is cooked (toothsome but not crunchy), add white beans, and let them warm through, about 5 minutes.
Take the pot off the heat, and toss in the escarole. Stir to incorporate. The escarole will wilt, but you don't really want to be cooking it.
Serve with shaved parmesan, reserved fennel fronds and celery leaves, and a drizzle of olive oil.
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