FARRO SALAD WITH POACHED EGGS (INSALATA DI FARRO CON UOVO IN CAMICIA)

Serves: 4

■ 1 1/2 cups (375 ml) pearled farro, rinsed

■ 1 head puntarelle

■ Leaves from 1 small bunch basil

■ Leaves from 3 sprigs marjoram

■ Leaves from 3 sprigs thyme 5 tbsp (75 ml) raw almonds

■ 4-5 tbsp (60-75 ml) extra virgin olive oil

■ 3 1/2 oz (100 g) wild radicchio, leaves separated

■ 7 oz (200 g) baby zucchini, sliced into thin ribbons ■ 1 tbsp (15 ml) distilled white vinegar

■ 1 tsp (5 ml) salt, plus more as needed

■ 4 eggs

■ Black pepper

1. Bring medium saucepan of salted water to boil. Add the farro and cook for about 25 minutes.

2. Fill a large bowl with ice and water. Core the puntarelle, separate the leaves and cut them into thin strips. Put them in the ice water and set aside to curl.

3. In food processor, combine the basil, marjoram, thyme, almonds, olive oil, a pinch of salt and a generous sprinkle of pepper. Pulse until well combined.

4. Drain the farro in a colander, run it under cold water to cool it, then transfer it to a large bowl. Add the pesto and stir to coat the farro.

5. Drain the puntarelle. Divide the radicchio and puntarelle among individual plates and divide the farro and zucchini on top.

6. Fill a large shallow saucepan with 2 inches (5 cm) of water and bring to a boil. Add the vinegar and salt and stir the water in a circular motion to create a gentle whirlpool.

7. Crack an egg into a small bowl and gently slide the egg into the centre of the whirlpool (this helps the egg white wrap around the yolk). Cook for 4 minutes, then use a slotted spoon to gently transfer the egg to paper towels to drain excess water. Repeat to poach the remaining eggs. 8. Arrange a poached egg over the farro on each plate and serve.

Note: Pearled farro has had its bran layer removed, which allows it to cook faster than semipearled and whole-grain farro. For a vegan version, replace the egg with 7 oz (200 g) tempeh, cubed and marinated in a bowl with the juice of 1 lime and

1/4 cup (60 ml) soy sauce, then drained and sautéed in a frying pan with 3 tbsp (45 ml) olive oil.