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Farro in Prosciutto Broth with Leeks, Broiled Asparagus, Pea Shoots and Balsamic Gastrique


By gastronomic guesswork (Visit website)



Prepare prosciutto broth, strain through chinoise (pronounced SHEEN-WAAA). Separately soak farro in warm water for 30 minutes. Combine broth, 2 leeks halved and chopped, cook on high for 40 minutes, remove from heat to soak in the broth for 20 minutes. Return to heat to warm through. Separately cut asparagus into 1/4 to 1/2" long pieces, toss in olive oil and broil for 5-6 minutes. For the


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