Farro with Prosciutto, Pine Nuts & Provolone
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This farro recipe combines the nutty Italian grain with prosciutto, pine nuts and provolone for an easy and delicious main or side dish.
Today’s post is sponsored by Anolon Cookware.
It’s Day 4 of Thanksgiving Week on the blog, and I’m so excited to share this delicious farro recipe from my friends at Anolon Cookware.
While Farro isn’t the most widely-known grain, what it lacks in notoriety, it makes up for in health benefits, adaptability to various dishes, and complex taste! The nutty, elegant grain can be used in a number of different ways, and would be a unique addition to any holiday menu.
In this farro recipe, prosciutto, pine nuts and provolone are added to the nutty grain to create a tasty dish, that can be served as an easy weeknight main dish or a delicious side dish for the holidays.
Ingredients
- 1 cup farro
- 3 tbsp olive oil
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 2 oz thinly sliced prosciutto (chopped)
- 3 tbsp pine nuts
- 3 oz sharp provolone cheese (cut into small dice)
- 1 plum tomato (seeded & chopped)
- ¼ cup fresh basil leaves (thinly sliced)
- 1 tbsp white wine vinegar
- ¼ tsp salt
- ¼ tsp ground black pepper
Cook farro according to package directions, drain well.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the onions and garlic, cook, stirring occasionally, until starting to brown, 4-5 minutes. Add the prosciutto and pine nuts and cook until nuts begin to brown, about 2 minutes. Stir in the farro and cook until hot, about 1 minute.
Remove from the heat and stir in the cheese, tomato, basil, vinegar, salt and pepper.
Easy as that, this delicious dish is ready to dig into!
Today’s recipe was inspired by the Anolon Nouvelle Copper Cookware Collection due to its durable non-stick interior with flat, easy-clean rivets (easy cleanup!) and hard-anodized aluminum, which provides excellent conductivity and durability.
I love that Anolon views cookware as more than just pots and pans and as true “Instruments of Inspiration!”
Infographic Provided by Anolon
Farro with Prosciutto, Pine Nuts & Provolone
Ingredients
- 1 cup farro
- 3 tbsp olive oil
- 1 cup onion, diced
- 3 garlic cloves, minced
- 2 oz thinly sliced prosciutto, chopped
- 3 tbsp pine nuts
- 3 oz sharp provolone cheese, diced
- 1 plum tomato, seeded & chopped
- ¼ cup fresh basil leaves, thinly sliced
- 1 tbsp white wine vinegar
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
- Cook farro according to package directions, drain well.
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the onions and garlic, cook, stirring occasionally, until starting to brown, 4-5 minutes.
- Add the prosciutto and pine nuts and cook until nuts begin to brown, about 2 minutes.
- Stir in the farro and cook until hot, about 1 minute.
- Remove from the heat and stir in the cheese, tomato, basil, vinegar, salt and pepper.
Nutrition Facts
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