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Farro with Prosciutto, Pine Nuts and Provolone

Farro with Prosciutto, Pine Nuts and Provolone

By Marge Perry & David Bonom. Hearty, nutty and healthy faro thrives when paired with these classic Italian ingredients. Make a double batch. This dish is wonderful on day 2 and 3!


  • 1 cup farro
  • 3 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 oz thinly sliced prosciutto, chopped
  • 3 tbsp pine nuts
  • 3 oz sharp provolone, cut into small dice
  • 1 plum tomato, seeded and chopped
  • ¼ cup basil leaves, thinly sliced
  • 1 tbsp white wine vinegar
  • ¼ tsp salt
  • ¼ tsp 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.