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Farro and Pecorino Salad
Farro is an ancient, unhybridized type of wheat believed to have potent antioxidant qualities. Hardy loves it for its textural contrast against warm-weather produce such as cucumber and tomato, and for the way it emphasizes the nutty richness of the Pecorino. The secret, he says, is the fattiness of the sheep’s milk, which balances the […]
Parmigiano-Reggiano Broth
Hardy was inspired to create this broth from centuries-old Italian recipes, “where waste was simply not in the lexicon.” While the base for the broth is just leftover cheese rinds cooked in water, “the sum total is worth a hundred times the value of its ingredients,” Hardy says. “The result is so rich and intense, […]
Goat Cheese and Bacon Tart
Step up your chèvre game and make this yummy tart with chives and a pinch of Parmigiano.
