- 2 tablespoons unsalted butter, plus more for serving
- 1/2 Tropea or other sweet red onion, peeled and sliced into 1/4-inch thick slices
- 1 cup Romanesco cauliflower florets, cut into bite-sized pieces
- 1/4 to 1/2 cup vegetable stock
- 2 ounces chopped fresh beans or wax beans, chopped into 1/3-inch pieces
- 1 cup shucked fava beans, blanched and peeled, from about 1 3/4 pounds whole
- 1/2 cup diced summer squash
- 1/2 cup diced zucchini
- 3 cups cooked faro, cooked according to package instructions in vegetable stock
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons finely chopped parsley and chervil
- 1/2 lemon, juice only
- 3 squash flowers
- 1/2 cup grated domestic aged cheese, such as farmhouse cheddar, suitable for grating
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter. When butter has melted, add the onion slices. Cook for 2 minutes, stirring occasionally, until just softened.
- Add the Romanesco florets and cook, stirring, for 3 minutes. Add a splash of vegetable broth to keep moisture in the pan. Do this as often as is necessary throughout cooking to avoid scorching the vegetables.
- Stir in green beans and fava beans and cook for another 2 minutes. Add the summer squash and the zucchini and stir to combine. Season with salt and freshly ground pepper. Cook for 2 to 3 minutes longer.
- When the vegetables begin to soften, but still retain some crunch, add the cooked farro. Break up any clumps with a spoon. Stir to incorporate and heat through, adding a splash of broth if necessary. Taste and season with salt and freshly ground pepper to taste.
- Remove pan from heat. Sprinkle the chopped herbs and squeeze a little lemon juice over the top to brighten up the flavors. Stir gently.
- Tear the squash blossoms and scatter pieces on top of the mixture.
- Serve in individual dishes with a dollop of unsalted butter and grated cheese on top.
Tips and Techniques
Whatever vegetables you use, consider their cooking times. Cook heartier, longer-cooking vegetables, like Romanesco cauliflower, first and finish with the more delicate vegetables, like zucchini and squash flowers.