Savoury Farro Breakfast Porridge is a modern Fusion recipe for an Italian and Celtic inspired breakfast of farro porridge served topped with fried skinless sausage, kale and poached egg. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Savoury Farro Breakfast Porridge.
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Farro is an Italian word, referring to a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt. However, emmer is the most common variety of farro grown in Italy, specifically in certain mountain regions of Tuscany and Abruzzo. It is considered to be of higher quality for cooking than the other two grains and thus is sometimes called 'true' farro.
This recipe is a Fusion dish that's a blend between Italian farro porridge and a Welsh or Scottish fry-up with porridge. The farro is prepared in a similar way to risotto and made savoury by the addition of Parmesan cheese. It's then served accompanied by kale, poached egg and sausage.
Ingredients
200g farro, rinsed
750ml chicken stock
4 tbsp butter, divided
4 tbsp freshly grated parmesan cheese
225g breakfast sausages (Lorne sausage would be good)
1 bunch kale, stems removed, coarsely chopped
2 eggs
flaky sea salt and freshly cracked black pepper, to taste
Method:
If using ordinary sausages, peel them and shape into patty. There's no need to do this for Lorne sausages.
Set a large, deep, frying pan over medium heat. Once hot add the butter and as soon as the butter is foaming add the farro and toast for 2 minutes, stirring continuously.
Add the chicken stock and a generous pinch of salt. Bring the stock to a steady simmer, cover, and cook on low heat for 30–45 minutes, stirring occasionally, until the farro is tender and has absorbed the liquid.
Turn off the heat, stir in the grated parmesan cheese and the remaining butter.
While the farro is cooking fry the sausage in another, lidded, frying pan. Once it's golden brown and cooked through, remove the sausage from the pan (set it aside) and add in the kale. Add 2 tbsp of water to the pan and bring to a simmer. Cover the pan with its lid and steam the kale for 1-2 minutes. Once the kale is wilted remove it from the pan and season lightly with salt.
Poach the eggs using the perfect poached eggs recipe (you can also fry the eggs if your prefer).
Divide the farro between two serving bowls. Cut the sausage patties into bite sized pieces then arrange these on top of the farro, followed by the kale and a poached egg.
Season with flaky salt and freshly-cracked black pepper. Cut into the egg yolks so it runs into the farro and serve immediately.
