The recipe of Farro dish was created bychef Stefano Di Salvo of Borgo Hannam Ingredients Farro Linguine Casino di Caprafico, 80 g Broccoli tips, 50 g Garlic confit cream, 30 g * Garlic clove thinly sliced, 15 g Peperoncino flakes, 1 g Italian salt-cured Anchovy, 5 g one fillet Vegetable stock as necessary Arke Extra virgin olive oil, 20 ml Salt and pepper as necessary Sea urchin or bottarga to top the pasta, optional DIRECTION *For the garlic confit, cook the garlic in salted boiling water for about 3 to 5 minutes, change the water 3 times, let him boil each time, drain well from water, a dry path on paper and place in extra virgin olive oil. Place the garlic sliced in a pan with extra virgin olive oil, at the same time place the pasta in the boiling water with the broccoli. Leave it to cook the garlic till start to get golden color then add the anchovy and the peperoncino, then add some vegetable stock and garlic confit cream, when the pasta is ready toss it with the sauce, check the season with salt and pepper. Add parsley chopped and complete with few drops of extra virgin olive oil, you can top the pasta with fresh sea urchin when is season or shave on top bottarga, do not put cheese in this case. If you don’t add sea urchin or bottarga add grated parmesan cheese. Buon Appetito!Remember to visit Borgo Hannam to try this fantastic dish directly made by chef Stefano Di Salvo!
