- 5 tablespoons unsalted butter
- 4 scallions, white and tender green parts only, sliced
- 8 ounces farro (1 cup plus 2 tablespoons)
- Freshly ground pepper
- 1 quart vegetable stock
- 2 tablespoons extra-virgin olive oil
- 3 cups 1-inch cauliflower florets
- 1 tablespoon sherry vinegar
- 4 large eggs
- In a large saucepan, melt 3 tablespoons of the butter. Add the scallions and cook over moderate heat until softened, about 2 minutes. Add the farro, season with salt and pepper and cook for 1 minute, stirring. Add 1/2 cup of the stock and cook over moderate heat, stirring, until absorbed. Continue adding the stock 1/2 cup at a time, stirring frequently until it is absorbed before adding more. The farro is done when it’s al dente, about 30 minutes.
- In a medium skillet, heat the olive oil. Add the cauliflower, season with salt and pepper and cook over high heat until tender and browned in spots, about 5 minutes. Add the cauliflower to the farro along with the vinegar and the remaining 2 tablespoons of butter. Season with salt and keep warm.
- Bring a saucepan of water to a boil. Add the eggs and cook for 4 minutes. Drain and rinse under cold water. Spoon the farro into 4 bowls. Peel the eggs and carefully remove the egg whites to keep the yolks whole. Carefully place the intact yolks in the center of each bowl of farro; discard the whites. Serve right away.
This creamy, risotto-like dish goes best with a white wine that’s full bodied but has enough acidity to cut through the richness, like Chenin Blanc. Pour a Vouvray from France’s Loire Valley.