Farro & Walnuts with Crispy Prosciutto

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Farro & Walnuts with Crispy Prosciutto


  • 1 1/2 cups pearled farro
  • 1 small onion, halved
  • 1 large bay leaf
  • Salt
  • 1 cup coarsely chopped walnuts
  • 3 tablespoons olive oil
  • 2 leeks, halved lengthwise and thinly sliced
  • 1/2 cup golden raisins (sultanas)
  • 4 large cloves garlic, chopped
  • 1/2 cup marsala or dry sherry
  • 1 bunch rainbow, red or green Swiss chard, stemmed and sliced 1/2 inch thick
  • Pepper
  • Freshly grated or ground nutmeg, about 1/4 tsp. or to taste
  • 1/2 pound thinly sliced prosciutto di Parma


Pour the farro into a medium pan; add enough water to cover by 2 inches. Add the onion and bay leaf; bring to a rolling boil. Salt the water; reduce the heat to medium. Keep at a low boil until the farro is al dente, about 20 minutes. Drain; discard onion and bay leaf.

While the farro is cooking, preheat the oven to 400 degrees . Place the nuts in a single layer on a small rimmed baking sheet and bake until toasted, about 5 minutes. Let cool.

In a large skillet, heat the oil, three turns of the pan, over medium-high. Add the leeks and toss until they begin to soften, 1 to 2 minutes. Add the raisins and garlic; stir until the garlic is aromatic, about 1 minute. Remove from the heat; add the marsala and swirl to blend. Return to the heat; add the chard in large handfuls, stirring until wilted, about 2 minutes. Season with salt, pepper and nutmeg; remove from the heat.

Heat a large nonstick skillet over medium-high. Add half the prosciutto in a single layer. Cook until crispy, 1 to 2 minutes per side. Repeat with remaining prosciutto.

On a large platter, toss the farro, chard mixture and nuts; season. Break up the prosciutto and place on top.