Warm pearled farro salad with grilled zucchini, caramelized fennel, butter beans, and lemon ricotta cream

Instructions

1. 1

   1. In a medium saucepan, bring the water to a boil. Add 1 teaspoon of the salt and the pearled farro. Cook over medium heat for 22 to 25 minutes, until tender but still slightly chewy. Drain well and keep warm.

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   2. While the farro cooks, heat a large skillet or flat grill pan over medium-high heat. Add 1 tablespoon of olive oil and cook the zucchini with a pinch of salt and some black pepper for 4 to 6 minutes, stirring once or twice, until golden and tender. Remove and set aside.

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   3. In the same skillet, add 1 more tablespoon of olive oil. Add the sliced fennel and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender and caramelized at the edges. Add the garlic and cook for 30 seconds more.

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   4. Add the butter beans to the fennel, season with a pinch of salt and pepper, and cook for 2 minutes, just until heated through. Turn off the heat.

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   5. For the ricotta cream, combine the ricotta, lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, 2 tablespoons water, a pinch of salt, and a little pepper in a bowl. Beat with a spoon or whisk until smooth and spreadable.

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   6. For the vinaigrette, mix the honey, white wine vinegar, 2 tablespoons lemon juice, the remaining 2 tablespoons olive oil, a pinch of salt, and black pepper to taste in a small bowl. Whisk until emulsified.

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   7. In a large bowl, combine the warm farro with the zucchini, fennel, butter beans, and half of the chives. Pour over the vinaigrette and toss gently until evenly dressed.

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   8. To serve, spread the lemon ricotta cream onto the base of each plate or onto a large serving platter. Spoon the warm salad over the top and finish with the toasted hazelnuts, the remaining chives, and, if desired, some reserved fennel fronds.

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   9. If you prefer a slightly warmer, more cohesive finish, you can place the assembled platter in an oven preheated to 300°F / 150°C for 5 minutes before adding the final hazelnuts and chives.