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Truffle Farro and Sprouts
This farro dish celebrates the flavors of the season—savory roasted Brussels sprouts, caramelized Cipollini onions, crunchy truffle-salted peanuts, and bright bursts of pomegranate. Finished with a drizzle of Black Truffle Oil and freshly shaved Black Burgundy Truffle, it’s a dish that’s both rustic and refined. Enjoy it as a hearty side or a satisfying grain bowl all on its own.
Ingredients
3 cups Brussels sprouts, halved
Cipollini onions
Pomegranate seeds
Black Truffle Oil
Fresh Black Truffle
Olive oil
Salt
Sabatino Truffle Salt Peanuts
Method
- Cook the farro according to package instructions. Once done, drain and let cool slightly. 2. Roast the Brussels spro
- Roast the Brussels sprouts: Toss them with olive oil and salt, then roast at 400°F for about 8 minutes, or until crisp and golden.
- Caramelize the onions: In a pan, cook the Ciprionnie onion onions with olive oil over medium heat until soft and golden brown.
- Combine: In a large mixing bowl, add the cooked farro, roasted Brussels sprouts, caramelized onions, pomegranate seeds, and truffle salt peanuts. Drizzle with Black Truffle Oil and toss to combine.
- Transfer to a serving dish and garnish with freshly shaved Black Truffle. Serve warm or at room temperature.
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