Farro with Prosciutto, Pine Nuts and Provolone

By Marge Perry & David Bonom
Hearty, nutty and healthy faro thrives when paired with these classic Italian ingredients. Make a double batch—this dish is wonderful on day 2 and 3!


    • basil leaves
    • Extra Virgin Olive Oil
    • Farro
    • garlic cloves
    • minced
    • ground black pepper
    • medium onion
    • plum tomato
    • Salt
    • thinly sliced prosciutto
    • white wine vinegar


    1. Cook farro according to package directions
    2. Heat the oil in a large nonstick skillet over medium-high. Add the onions and garlic