Farro with cavolo nero, soft egg and pecorino

Ingredients

For 1 serving

• Farro65 g
• Tuscan kale150 g
• Eggs1
• Garlic1 clove
• Extra virgin olive oil10 g
• Pecorino15 g
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed farro for 25 minutes over medium heat.
2. Meanwhile wash the cavolo nero, strip out the tough central rib and cut the leaves into strips about 1 cm wide. Add it to the farro for the last 5 minutes, until tender; drain everything.
3. In the meantime bring a small pan of water to the boil, lower the egg in gently with a spoon and cook for 6 minutes for a soft yolk; cool it in cold water and peel.
4. Heat the olive oil in a frying pan over medium heat with the sliced garlic and a pinch of chilli for a minute, until the garlic is just golden. Add the farro and cavolo nero and toss for 2 minutes, until well coated; adjust the salt.
5. Serve the farro topped with the halved egg and grated pecorino.