….wait, that’s EVERY TIME I try to follow a recipe. The process of recreating is done with full intention but then, it just goes completely into left field with my own directions. I quickly lose interest in the ingredient list and steps to prepare the dish. My college professor could have a 30 minute conversation with you about how I never followed his instruction. “You have to learn the rules before you can break them”, he’d say. I would reply, “How ’bout I just make my own rules right now (hence the damn B I got that semester)?” It’s not that I think the recipe sucks the way it was written or developed…it’s obviously intriguing enough for me to want to try it, duh! I just see so many other possibilities dancing all around the image….so, I end up all over the place except where the recipe wants me to be. I will look at the picture next to the recipe (they are quite important for reference, btw) and I’ll start seeing other colors and ingredients swishing around…almost like I’m on a bad acid trip. For the record, I have never done acid but, I can only imagine….
This is such a beautiful photo and delicious description from the website of Sacla Italia…there isn’t a damn thing wrong with this recipe. There is something wrong with me. And so it reads…..but then I go….
- Put the farro in a bowl, cover with cold water to soak for 15 minutes (“Got it! I’m doing great so far!”)
- Carefully peel off and discard any stringy bits from sides of sugar snaps (“Fuck that…ain’t nobody got time for that.”)
- Drain farro and tip into a saucepan. Cover with cold water and bring to boil over medium heat (“Mmmmmmkay, but I wanna eat farfalle today! Let’s just double up on complex carbs. Get that to boilin’ too! HELL YEAH!”)
- Cook for 20-30 minutes until soft – go by texture rather than timing (“al dente, bitches!”)
- Drain well and leave to cool (“Lunch is in 30…I better put it in a stainless steel bowl and throw it in the freezer! How cool would it be to mix in a little of my homemade pesto sauce into the farro and pasta first!”)
- Wipe out the saucepan (“Donnnnnnnn’t need it anymore.”)
- Boil sugar snap and podded peas in salted, boiling water for 2-3 minutes, until just cooked (“Nah man, I’m just gonna put the pods in a ziplock bag and nuke them for 1 minute then shock them in ice water. Sweet! I found a bag of frozen peas to throw into the salad before serving!”)
- Drain and quickly run under cold water for 30 seconds to stop cooking and cool down (Nottttttttttt doing.”)
- Drain again, shaking off any water (“Donnnnnnnn’t care.”)
- Put Sacla’ Pesto, lemon juice and 2 tbsp of oil in a mixing bowl (“Pesto is already chilling with the carbs but, I’ll make a vinaigrette with the lemon juice, a bit of white wine vinegar, finely chopped fresh garlic, chopped fresh cilantro, and olive oil.”)
- Add farro, sugar snap and podded peas and stir until everything is combined (“Dumping the pods and frozen peas into the already chilled bowl of farro and pasta. What the hell…I’ll add the lemon vinaigrette too.”)
- Loosely toss in the rocket (“Rocket is arugula but I think I also want fresh basil, dill, and grilled peaches in this salad. I need a contrasting color for fuck’s sake.”)
- Season to taste and divide between salad bowls (I’m gonna serve it in a big bowl with grilled chicken on top.”)
- Drizzle with rest of the oil and tear a few basil leaves over the top (I beat you to it with the whole basil thing, Duder. But, I’ll also add pine nuts because they are Italian AF.”)
- Scatter with lemon zest and Parmesan or Pecorino, finish with a grind of pepper (“I’m not gonna use the zester because every time I do, I think of that time I couldn’t afford a pedi and used my microplane on my feet and then had to throw it away because the thought of using it again on food grossed me hella-out…desperate times call for desperate measures, yo…uggghhhh..so no lemon zest OR cheese.”)
- So, my salad looks sorrrrrt of like theirs….doesn’t it?….shut up.