Recipe: Farrotto with Spring Vegetables

Recipe by Nick Leahy of Saltyard

Demonstrated at the Ponce City Farmers Market on May 31, 2016

2016-05-31 PCFM Chef Nick Leahy



  1. Boil cauliflower in water, garlic and buttermilk until tender. Puree and set aside.
  2. Render the guanciale in a hot pan. While this is rendering, chop all vegetables to a uniform size. Then add them to the pan after guanciale has rendered out some liquid.
  3. Sautee until vegetables are slightly caramelized, season as you go with ‘mater salt or regular salt.
  4. Add blanched farro and baby fennel, stir until mixed in.
  5. Add stock to cover, season again, then add green beans and zucchini.
  6. Bring this mixture to a boil and simmer until thickened.
  7. Fold in cauliflower puree, then plate and garnish with raw sliced carrots and crispy quinoa.



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