Farro with Prosciutto, Pine Nuts and Provolone

By: Marge Perry & David Bonom

  • Yield:

    6 Servings

  • Cuisine:


  • Course:

    Side Dish


1 cup farro
3 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 ounces thinly sliced prosciutto, chopped
3 tablespoons pine nuts
3 ounces sharp provolone, cut into small dice
1 plum tomato, seeded and chopped
1/4 cup basil leaves, thinly sliced
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper


  1. Cook farro according to package directions; drain well.
  2. Heat the oil in a large nonstick skillet over medium-high. Add the onions and garlic; cook, stirring occasionally, until starting to brown, about 4-5 minutes. Add the prosciutto and pine nuts and cook until nuts begin to brown, about 2 minutes. Stir in the farro and cook until hot, about 1 minute. Remove from the heat and stir in the cheese, tomato, basil, vinegar, salt and pepper.