Coming from a Barese family, eating broccoli rabe is non-negiotable — it's a staple. In my grandmother's town of Adelfia in Bari, Italy, the cousin of spinach and the sister to broccoli was on the table quite often. What wasn't on the table ever? Farro.
- 1 bunch of broccoli rabe, cleaned and trimmed
- 2 cloves of garlic, minced
- 2 Tablespoon extra-virgin olive oil
- 4 Tablespoon Parmigiano-Reggiano cheese, grated and divided
- 1/4 Cup raw walnuts, chopped and divided
- 1 Cup Italian farro
- salt and pepper, to taste
Steam the broccoli rabe and drain in a colander and let it rest for 3-4 minutes.
When cool, chop lightly by hand and place the broccoli rabe, garlic, 2 tablespoons of Parmigiano, oil, and ½ of the walnuts in a food processor and blend until smooth but fairly thick.
Put aside. boil the farro in a small pot until it is soft but still has a crunchy texture, about 10 minutes.
In a sauté pan, bring 2 tablespoons of the pesto and the farro together. Top with remaining Parmigiano and cover with lid for 2 minutes. When serving, sprinkle with remaining walnuts, salt, and pepper, to taste.