Saturday, June 09, 2012

Sow and its Farro

Thursday June 7
Please forgive the pun.  We had a nice blob of leftover mushroom and bacon farro from Saturday, which we reheated with a splash of white wine.  To go with it, we defrosted a packet of thin-sliced medallions of pork, patted them with fresh thyme, salt and pepper, and sautéed them briefly until they were brown - such thin slices only take a minute or two to be done.
On the side, a fresh salad of cucumber, thin-shaved fennel, parsley, scallions, oil and tarragon vinegar.

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