Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for a salad with salty prosciutto and nubby farro (a variety of whole-grain wheat).
1 pound farro, rinsed and drained
2 carrots, halved crosswise
1 small onion, halved
1 celery rib, halved crosswise
2 garlic cloves, crushed
1 bay leaf
Canola oil, for frying
2 large heads of cauliflower (2 1/2 pounds each), cut into 1-inch florets
1/2 pound prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
1/2 cup extra-virgin olive oil
5 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
2 teaspoons chopped marjoram
Kosher salt and freshly ground pepper
How to Make It
In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf. Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat. Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. Discard the carrots, onion, celery, garlic and bay leaf.
Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 350°. Fry the cauliflower in batches until golden, 5 minutes per batch; drain.
In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with salt and pepper and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.