Porchetta Bowl Recipe
Crispy porchetta, farro, arugula, spinach, radicchio, semi-dried tomato, red onion, peppercorn dressing
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Porchetta
Season the porchetta with salt and pepper, then roast it in the oven at 375°F (190°C) for about 1 hour until the skin is crispy and the meat is cooked through. Let it rest before slicing.
- 2
Cook the Farro
In a pot, bring 3 cups of water to a boil. Add the farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 30 minutes or until tender. Drain and set aside.
- 3
Prepare the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, crushed black peppercorns, and a pinch of salt.
- 4
Assemble the Bowl
In a large bowl, combine the farro, arugula, spinach, radicchio, semi-dried tomatoes, and red onion. Drizzle with the dressing and toss to combine.
- 5
Serve
Top the salad mixture with sliced porchetta and serve immediately.