Ingredients
1 cup farro
2 cups chicken or vegetable stock
2 yellow bell peppers
2 red bell peppers
12 cherry tomatoes
1/4 cup pancetta cut into 1/4 inch dice
1 preserved lemon, flesh removed and skin cut into 1/8 inch slivers
2 cups baby spinach leaves
1 Tbsp. extra virgin olive oil
2 Tbsp. white wine vinegar
1/2 tsp. anchovy paste
Preparation
In a medium saucepan place the farro and the stock and bring to a boil. Cover and reduce to a simmer. Simmer for 15 to 20 minutes until the farro is tender and the liquid is absorbed. Set aside.
Cut the bell peppers in half lengthwise and place on a foil lined sheet pan. Broil the peppers for about 7 - 10 minutes or until the skins are completely blackened and blistering. Remove pan from the oven and place peppers in a bowl. Cover with plastic wrap. Reduce the oven temperature to 400 degrees and place the tomatoes on the sheet pan. Roast the tomatoes for 5 - 10 minutes until the tomatoes are soft. Remove from the oven and set aside.
In a small non stick skillet, cook the pancetta until it is crispy and brown. Set aside.
Peel the bell pepper and cut or tear into strips. In a small bowl combine the vinegar and the anchovy paste and whisk to combine. Drizzle in the olive oil. Season with salt and pepper. In a large bowl, combine the cooked farro, bell peppers, pancetta, preserved lemon, and spinach. Drizzle with the dressing and divide among 4 plates. Garnish with the roasted tomatoes and serve!
