Farotto Cacio e Pepe  Image

Farotto Cacio e Pepe

Make this Tonight - "Surprisingly Simple Italian Steak"

5
Prep Time
(Minutes)
30
Cook Time
(Minutes)

Ingredients

Farotto Cacio e Pepe

  • 1 teaspoon freshly cracked black pepper, plus more for garnish
  • 1 cup farro perlato
  • 5 cups vegetable stock, warmed (see recipe)
  • 3 tablespoons unsalted butter
  • ½ cup grated pecorino Romano cheese, plus more for garnish

Vegetable Stock

  • 2 medium carrots, cut in half
  • 2 celery stocks, cut in half
  • 1 fennel, cut in half
  • 1 yellow onion, cut in half
  • 4 garlic cloves, smashed
  • 1 tomato, cut in half
  • 2 bay leaves
  • 1 gallon of water

Steps

Farotto Cacio e Pepe

  1. Heat a dry saute pan over medium-heat and add the black pepper.
  2. Toast until they release a fragrant aroma (about 30 seconds - 1 minute).
  3. Add the farro and toast until it releases a nice fresh baked bread aroma (about 3 minutes).
  4. Slowly add the stock, about 1 cup at a time, and stir often, allowing the farro to release its starch slowly. Keep adding the liquid ensuring that the broth is hot.
  5. Continue to add broth for 20-25 minutes until the farro becomes al dente and creamy.
  6. Take the farro off the flame and add the butter, stirring constantly.
  7. Add the pecorino romano to create a creamy texture.
  8. Plate and garnish with additional pecorino romano chese and freshly ground black pepper on top.
  9. Serve immediately.

Vegetable Stock

  1. Add all the vegetables to a large stockpot and cover with water. Bring to a boil and lower the heat to bring to a simmer.
  2. Allow stock to simmer for an hour, strain and set aside.