Not being able to eat at Via Carota and I Sodi are two of the things I miss most about not living in NYC anymore.
Luckily, I have the Via Carota Cookbook to hold me over until my next visit. I’ve loved recreating dishes like this phenomenal Cavolo e Farro (Green Cabbage and Toasted Farro with Speck)!
I will never stop evangelizing about the perfection of farro – I never thought I’d become so obsessed with a grain!
For this salad, toasted farro is cooked with rosemary and combined with sliced cabbage, shaved Parmesan, and Via Carota’s signature vinaigrette—a vibrant blend of shallot, garlic, thyme, and sherry vinegar. I
t’s finished with thinly sliced speck – which had me asking: why have I been eating prosciutto all my life when speck existed?! This is my perfect salad.
Book: Via Carota Cookbook, page 204
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Speck
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
