We tried this simple recipe in preparation for the storm, and it did not disappoint.
Balsamic vinegar is the key to this recipe; it reacts to the Brussels Sprouts in such a way to add flavor to the dish. We used an eight year aged Balsamic vinegar, not overly thick, but sweet with flavor.
Thanks to Food52 for sharing the great recipe!
- 1 cup uncooked farro
- Kosher salt, to taste
- Four tablespoons olive oil, divided (plus more for greasing)
- Two tablespoons balsamic vinegar
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1/2 teaspoon Aleppo pepper, or a few small pinches of red pepper flakes
- 5 ounces aged cheddar, shredded (yielding 1 1/2 cups)
- 1/2 cup panko breadcrumbs
- 1/2 cup pecorino, finely grated
- Freshly ground black pepper
- Heat oven to 400° F. Meanwhile, cook farro in a large pot of boiling salted water, skimming the surface a few times, until tender, 15 to 20 minutes—or according to package directions. Drain.
- Toss grains while still warm in a large bowl (or back in the pan if it’s large enough for mixing) with three tablespoons olive oil, balsamic, and a pinch or two of salt. (The balsamic will taste a bit strong at this point, but it’ll mellow in the oven and help cut through the gratin’s richness.). Toss in Brussels sprouts, and season with 1/2 teaspoon of salt (or to taste) and Aleppo pepper. Add shredded cheese, and toss again until evenly mixed. Transfer to a lightly greased 14-inch round pan, a 9×13-inch casserole, or an equivalently sized dish.
- In a small bowl, combine panko, pecorino, and several grinds of black pepper. Drizzle one tablespoon olive oil evenly over panko mixture (otherwise it’ll clump) and using hands, toss together until evenly mixed. Spread evenly over the farro and Brussels sprouts.
- Bake for about 25 minutes, or until the crumbs are golden and crispy. Serve warm and enjoy!
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