- 6
Ingredients
- medium carrots, peeled, chopped
- cup white wine vinegar
- tsp. sugar
- tsp. kosher salt plus more
- Tbsp. olive oil, divided
- cups semi-pearled farro
- garlic cloves, chopped, divided
- oz. maitake mushrooms, torn into 1” pieces
- bunch Tuscan kale, center ribs and stems removed, torn into 1” pieces
- Tbsp. colatura (anchovy sauce) or fish sauce (nam pla or nuoc nam)
- Freshly ground black pepper
- cup fresh flat-leaf parsley leaves
- large eggs or 1 duck egg
- red chile (such as jalapeño or Fresno), seeded, coarsely chopped
- scallions, thinly sliced
- Crushed red pepper flakes
Preparation
Step 1
Place carrots and chile in a small heatproof bowl. Bring vinegar, sugar, 1 tsp. salt, and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over carrots and chiles; let sit at least 30 minutes. Drain, reserving ¼ cup pickling liquid.
Meanwhile, heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add farro and half of garlic and cook, stirring constantly, until farro is dark brown, 8–10 minutes. Add 6 cups water and bring to a boil. Boil farro until tender but still firm to the bite, 25–30 minutes. Drain; let cool.
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms and cook, tossing often, until soft and just starting to brown, 5–7 minutes. Using a slotted spoon, transfer to a plate. Add 2 Tbsp. oil, then kale and remaining garlic to skillet. Cook, tossing often, until kale is wilted, about 4 minutes. Add colatura, farro, mushrooms, and pickled carrots. Cook, tossing often, until warmed through, 5–7 minutes; season with salt and pepper and reserved pickling liquid. Mix in parsley; divide among bowls.
Heat remaining 1 Tbsp. oil in a small nonstick skillet over medium-high heat. Crack eggs into skillet and fry until egg whites are set but yolks are still soft and runny, about 3 minutes (slightly longer for duck egg). Top farro with eggs and scallions; season with red pepper flakes. Just before serving, break up eggs and mix into farro.
DO AHEAD: Carrots can be pickled 2 weeks ahead; cover and chill.