- 1 cup semipearled farro 
- 2 ears sweet corn, shucked
- 1/4 cup pine nuts
- 4 ounces (1 cup) young pecorino, coarsely grated
- 1-1/2 cups cherry tomatoes, quartered if large
- 1/2 cup chopped fresh parsley
- 1/4 cup thinly sliced scallions
- 1 fat garlic clove, finely chopped
- 5 tablespoons extra-virgin olive oil, plus more for serving
- 1 teaspoon fresh lemon juice, plus more for serving
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 350° F. Spread the farro on a rimmed baking sheet. Toast until fragrant, 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add toasted farro and boil until grains are tender but chewy, 20 to 35 minutes. Drain and transfer to a large bowl.
- While the farro boils, preheat the broiler and arrange a rack 2 inches from the flame. Place corn on a baking sheet. Broil, turning occasionally, until lightly charred all over, 6 to 8 minutes (you can also do this on a grill). Let cool, then slice the kernels from the cob and add to the bowl of farro.
- In a small skillet over medium heat, toast the pine nuts, tossing occasionally, until golden, about 5 minutes. Add to the bowl of farro.
- Preheat a large nonstick skillet over medium-high heat. Divide the grated cheese into four equal-sized mounds. Sprinkle two mounds into the skillet (to form two crisps). Cook until the cheese is lacy and slightly set, 1 to 2 minutes. Flip with a thin, flexible spatula; cook until crisp and golden, about 1 minute. Transfer crisps to a paper towel-lined plate. Repeat with the remaining cheese. Let cool. Break crisps into bite-sized pieces.
- Add the tomatoes, parsley, scallions, garlic, oil, and lemon juice to the bowl of farro. Season with salt and pepper. Spoon into bowls; drizzle with oil, sprinkle with lemon juice, garnish with cheese crisps, and serve.
Serves 4 to 6.
- Grains , Salads
- North American