Pecorino Farro E Birra. Recipe
From Italy. Aged 3 - 5 months Cheese matures with a recipe based on Tuscan farro and beer. Contains Gluten Pasteurized sheep’s milk. Served by 0.25 lbs.
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Ingredients
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Main Ingredients
Seasonings
Method
Preparation of Ingredients
Prepare the Farro
Rinse the farro under cold water. In a medium saucepan, combine the rinsed farro and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until tender. Drain any excess liquid and set aside.
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 5 minutes, until the onion is translucent and fragrant.
Cooking the Dish
Add Cheese and Seasonings
Stir in the grated Pecorino cheese, salt, and black pepper. Mix until the cheese is melted and well incorporated. If the mixture is too thick, add a splash of vegetable broth to reach desired consistency.
Garnish and Serve
Remove the skillet from heat and stir in the chopped fresh parsley. Adjust seasoning if necessary. Serve warm, garnished with additional Pecorino cheese if desired.