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A French classic, cassoulet is a traditional slow-cooked meat stew featuring white beans, pork and other meat. That was my plan for this Slow-Cooked Sunday … except I completely forgot to soak white beans and then forgot to buy canned white beans while we ventured out to get pancetta and sausage.

We were in the midst of another snowstorm; no matter how much eyelash batting or pouting I did, no one was ready to brave the snow for beans. Rummaging through the pantry I settled for farro.

farro cassouletWhat you need:

  • 8 oz diced pancetta
  • 1 lb spicy sausage, removed from casing
  • 2 lb ground turkey
  • 2 lg onion, chopped
  • 4 carrots, quartered and chopped
  • 2 celery stalks, halved and chopped
  • 3 garlic cloves, chopped
  • 4 oz dried porcini mushrooms, reconstituted and chopped
  • 1 c farro
  • 2 c dry white wine
  • 1 c water
  • 1 14-oz can San Marzano tomatoes
  • 1 4-oz can tomato paste
  • 1/4 c chopped fresh Italian parsley
  • EVOO
  • Freshly ground sea salt and black pepper

What you do:

  • In French oven, sauté pancetta until fat is rendered.
  • Transfer to bowl, reserving fat.
  • Add sausage, repeat and then ground turkey.
  • Coat bottom with EVOO and sauté onion, carrots, celery and garlic.
  • Season with salt and pepper.
  • Cook, stirring, until onions are translucent.
  • Add mushrooms and farro.
  • Return pancetta, sausage and ground turkey to pot.
  • Cover with wine, water and tomatoes.
  • Mix, cover and cook on low, stirring occasionally, about 2 hours, adding water as needed.
  • Add tomato paste and parsley, mixing well.
  • Continue cooking until farro is completely cooked, about 1 hour.
  • Serve with toasted garlic bread and freshly grated Parmigiano-Reggiano.
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