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Students and the recently graduated rejoice! Frankie shows how to make a delicious pasta on the cheap! Finally put those ramen packets to good use!
The temperature is falling and Frankie shows us that this farro made with fall flavors is a perefect autumn alternative to risotto.
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Ingredients
½ lb farro
Olive oil
¼ cup pancetta
1 shallot, diced
2 sage leaves
½ lb butternut squash, cut into ½-inch cubes
⅔ cup chicken stock
1 Tbsp tomato paste
Pecorino, for garnish
Parsley, for garnish
Zest of 1 lemon
Steps
1.) Cook the farro according to directions.
2.) In a 12-inch skillet on medium-high heat, add 1 tablespoon of olive oil and the pancetta. Cook until golden and fat has rendered out. Remove pancetta, leaving fat in the pan, and set aside.
3.) Add diced shallot, sage leaves and butternut squash to the pan with the pancetta fat. Add more olive oil if needed.
4.) Add chicken stock to the pan and continue to cook over high heat. Once the squash begins to soften, about 10 minutes, mix in the tomato paste and continue to cook, adding more liquid if needed.
5.) Add farro and cooked pancetta to the pan and toss to combine.
6.) Remove from heat and stir in some pecorino cheese. Transfer to a serving bowl and garnish with parsley and lemon zest.
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Ingredients
2 Tbsp olive oil
1 shallot, minced
1 large portobello cap, stem removed, cap minced
4 baby carrots, minced
1 stalk celery, minced
1 Tbsp tomato paste
1 container fresh ramen noodles, plus flavoring packet
1 packet soy sauce
Steps
1.) Heat olive oil in large skillet over medium-high heat. Add the shallot and sauté until translucent. Toss in the mushroom, carrots and celery, and sauté until softened. Stir in the tomato paste to toast. Season with reserved ramen packet.
2.) Cook noodles in a medium saucepan in boiling water until just soft. Drain well.
3.) Add ramen noodles to sauté pan and toss all together. Taste and adjust seasoning as needed with soy sauce.
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