Golden Farro Ring with Rosemary Roasted Squash, Braised Radicchio and Parmesan Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a medium ring or savarin pan with a little butter.

2. 2

   In a bowl, toss the butternut squash with 1 1/2 tbsp olive oil, rosemary, thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a tray and roast for 25 minutes at 220°C / 425°F, turning halfway through, until tender and golden.

3. 3

   Meanwhile, keep the vegetable broth warm over low heat in a saucepan. In another pot, heat 1 tbsp olive oil with 10 g butter over medium heat. Sauté the shallot and 2 chopped garlic cloves for 2 to 3 minutes until fragrant.

4. 4

   Add the pearled farro to the pot and toast it for 1 minute. Add the hot vegetable broth gradually, stirring occasionally, and cook for 20 to 25 minutes until the farro is tender and creamy. If needed, let any excess liquid cook off at the end.

5. 5

   Remove the farro from the heat and stir in 50 g grated Parmesan, the beaten egg, breadcrumbs, 1/4 tsp nutmeg, and 1 tbsp fresh parsley. Adjust with a little salt and black pepper. Mix well.

6. 6

   Transfer the farro mixture to the greased pan, pressing gently to compact without crushing it too much. Bake for 15 to 18 minutes at 200°C / 400°F, until set and golden around the edges. Let it rest for 5 minutes before unmolding.

7. 7

   While the ring bakes, heat 1/2 tbsp olive oil with 5 g butter in a large skillet. Add the sliced garlic clove and cook for 30 seconds. Add the radicchio, a pinch of salt, and black pepper, and sauté for 2 minutes. Add the balsamic vinegar and cook 3 to 4 minutes more until tender but still holding its shape.

8. 8

   For the cream, place the heavy cream in a small saucepan over low heat. Add the remaining 40 g grated Parmesan and the rest of the butter. Stir for 2 to 3 minutes until smooth. Season with a pinch of nutmeg, salt, and black pepper.

9. 9

   Unmold the farro ring onto a serving platter. Fill the center with some of the braised radicchio and arrange the remaining roasted squash around it. Serve the Parmesan cream over the top or on the side and finish with the remaining fresh parsley.