Creamy Farro Skillet with Golden Apple, Lemon Ricotta and Hazelnuts

Instructions

1. 1

   1. In a medium saucepan, combine the farro, milk, water, salt, and cinnamon. Bring to a gentle boil over medium heat, then reduce the heat and cook partially covered for 25 minutes, stirring occasionally, until the farro is tender and creamy.

2. 2

   2. While the farro cooks, heat a large skillet over medium heat. Add 14 g (1 tbsp) of the butter and, once melted, add the diced apple. Cook for 4 to 5 minutes until it starts to turn golden.

3. 3

   3. Add 15 ml (3/4 tbsp) of the honey and the lemon juice to the apple skillet. Cook for 2 more minutes, stirring, until the apple is glossy and tender but still holds its shape. Set aside.

4. 4

   4. In a small bowl, mix the ricotta with the lemon zest, vanilla extract, and the remaining 15 ml (3/4 tbsp) honey until smooth and creamy.

5. 5

   5. In a small skillet or in an oven preheated to 175 °C / 350 °F, toast the hazelnuts for 5 to 7 minutes, watching carefully so they do not burn. If using a skillet, stir often. Then mix the hazelnuts with the poppy seeds.

6. 6

   6. When the farro is ready, stir in the remaining 14 g (1 tbsp) butter until melted and the grains look silkier.

7. 7

   7. Divide the hot farro into 4 servings. Top with the golden apple, add dollops of lemon ricotta, and finish with the hazelnut and poppy seed mixture. Serve immediately.