Farro bowl with mushrooms, kale and poached egg

Ingredients

For 1 serving

• Farro65 g
• Eggs2
• Cremini mushrooms150 g
• Tuscan kale100 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Thymeto taste
• White wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

In season: October – February

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25–30 minutes, until tender but al dente; drain.
2. Meanwhile, wipe the chestnut mushrooms clean with a damp cloth and slice them. Strip the central rib from the cavolo nero, wash it and cut it into strips; crush the garlic clove.
3. Heat the oil in a frying pan over medium-high heat with the garlic and thyme, add the mushrooms and cavolo nero and sauté for 7 minutes, until the mushrooms are golden and the kale has wilted; salt at the end and remove the garlic.
4. Bring a small pan of water to a gentle simmer with the white wine vinegar. Crack each egg into a small cup, stir the water into a whirlpool with a spoon and slide the eggs in one at a time into the centre.
5. Poach the eggs for 3 minutes, until the whites are set but the yolks are still runny, then lift them out with a slotted spoon onto kitchen paper.
6. Build the bowl with the farro, mushrooms and cavolo nero, lay the poached eggs on top and finish with grated Parmigiano.