Farro with kabocha squash and cavolo nero from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber

  • shallots
  • bay leaves
  • carrots
  • celery
  • rosemary
  • onions
  • thyme
  • farro
  • cavolo nero
  • kabocha squash
  • dried chiles de arbol
  • sherry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on December 19, 2020

    This is a winner of a winter dish, perfectly cozy in cold weather. I subbed cooked wheatberries for the farro as that is what I had on hand, and it worked very well.

  • TrishaCP on July 01, 2013

    As the recipe notes warn, lots of steps. Squash is diced and roasted (I doubled the amount of squash the recipe called for, and used a combination of kabocha and butternut squashes.) Farro is cooked with aromatics. Kale is cooked long and slow with onions, garlic and other seasonings. (I didn't cook the kale per the recipe- I didn't want to use as much oil so I added water instead.) At the end, the farro is sauteed with butter and shallot, and then combined with the other elements into a mega dish of deliciousness. Great combination of items and if each element is prepared in advance, the completed dish will come together quickly.

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