Peach and Farro

by Sarah Hibler


  • 1 bag of faro (roughly 1 pound)
  • 3 leeks
  • 2 bunches of sage, about 25 leaves
  • 4 ripe peaches
  • 1 cup hazlenuts
  • 1/2 cup sherry vinegar
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon
  • Canola oil
  • Salt and pepper, to taste
Peach and Farro

Gabriela Herman

Trim ends off leeks, saving the whites. Cut in half lengthwise and soak in water to remove sand.
Soak farro in water for 15 minutes. Drain. Fill a large pot with water. Salt and bring to a boil. Add farro and cook for 15-20 minutes until tender. Drain and let cool.
Rinse leeks and dice. Heat a skillet, add 1 tablespoon olive oil and sauté until translucent, about 5 minutes. Set aside to cool.
In a small saucepan over medium- high, heat canola oil and add sage in small batches. It fries quickly. Remove sage with a slotted spoon when it turns bright green. Place on paper towels and let cool.
Toast hazelnuts in a pan, about 5 minutes, and set aside to cool.
Toss farro with leeks.
Right before serving, chop hazelnuts, sage and peaches. Toss with farro mixture. Add sherry vinegar and olive oil. Salt and pepper to taste.

Yield: 6 servings