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Farrotto With Acorn Squash and Red Russian Kale From 'Heritage'
Ingredients (16)
- Acorn squash:
- 1 small acorn squash (about 2 1/2 pounds)
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons kosher salt
- Scant 1 teaspoon freshly ground white pepper
- 1 cup Vegetable Stock
- 1 bunch Red Russian or other kale (about 3 pounds)
- Farrotto:
- 2 quarts Vegetable Stock
- 1 1/2 teaspoons canola oil
- 1 1/2 cups Anson Mills Farro Verde
- 4 tablespoons unsalted butter
- 1/2 cup diced white onion
- 1 garlic clove, sliced paper-thin
- 1/2 cup dry white wine
- 1 cup freshly grated Parmigiano-Reggiano cheese
Directions
Learn how to make this recipe at Serious Eats