October 2020

For a gratin that can satisfy as a complete meal, we paired protein-rich farro and white beans with broccoli rabe. We toasted the farro to enhance its nuttiness and then cooked it in a mixture of water, vegetable broth, and white miso; the miso enhanced the creaminess of the gratin and deepened its flavor. Next, we blanched the rabe to tame its bite and lock in its vibrant color before quickly sautéing it with a generous amount of garlic and red pepper flakes. Sweet-tart sun-dried tomatoes added pops of flavor and a pleasing chewy texture.