
Chef’s Choir: Tatiana’s Spring Crudite
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
Although you can get butternut squash throughout the year, I especially enjoy it in the fall. Creamy and sweet, it’s the perfect addition to any meal either simply roasted, added to a salad, or, as I’ve done here, in a hearty-but-light take on a risotto. Instead of rice, I use farro, an ancient grain with a nutty flavor and chewy texture that lends itself well to this preparation. Some of the butternut squash is cooked into the farro, adding to its creaminess; and the sweetness is balanced by the herbs and spices I’ve added. Finally, a bit of radicchio added towards the end adds a complimentary bitter note to the dish.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
Growing up in an Italian family, we learned to show our love by feeding people. “Here, have another bite” meant I like you. Just filling
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BUTTERNUT SQUASH FARROTTO By Georgette FarkasAlthough you can ...
BUTTERNUT SQUASH FARROTTO By Georgette FarkasAlthough you can ...
BUTTERNUT SQUASH FARROTTO By Georgette FarkasAlthough you can ...
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