Farro with Prosciutto, Pine Nuts and Provolone

By: Marge Perry & David Bonom

  • Yield: 6 Servings
  • Cuisine: Italian
  • Course: Entrée



  • 1 cup Farro
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 medium onion, chopped
  • 3 Garlic Cloves, minced
  • 2 ounces thinly sliced prosciutto, chopped
  • 3 tablespoons Pine nuts
  • 3 ounces sharp provolone cheese, cut into small dice
  • 1 plum tomato , seeded and chopped
  • 1/4 cup basil leaves, thinly sliced
  • 1 tablespoon White wine vinegar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper



  1. Cook farro according to package directions; drain well.
  2. Heat the oil in a large nonstick skillet over medium-high. Add the onions and garlic; cook, stirring occasionally, until starting to brown, about 4-5 minutes. Add the prosciutto and pine nuts and cook until nuts begin to brown, about 2 minutes. Stir in the farro and cook until hot, about 1 minute. Remove from the heat and stir in the cheese, tomato, basil, vinegar, salt and pepper.