1 bunch Tuscan kale, stems removed and sliced into ribbons
½ lb Pecorino Romano cheese, cut into small cubes
1 big basket of fava beans in husks (about 2-3 lbs)
4 farm fresh or organic eggs
1 bunch scallions
Red wine vinegar
Salt and pepper
Dry toast the farro: place in a dry skillet pan over medium heat and swirl occasionally for about 5 minutes. Be careful not to burn the grains. Pour out into a bowl to stop the cooking process.
Place the farro in a pot with 2 cups of chicken broth. Season with salt and pepper to taste. Bring the farro to a slow boil and then reduce to a simmer. Cook for about 30 minutes, until the farro is soft but chewy. (Alternatively, you can use a Japanese rice cooker. Cook using normal directions using the brown rice setting).
In the meantime, in a skillet over medium heat, start with a drop of olive oil to help the cooking process get started, add the pancetta, and render the fat from the pancetta by slowly cooking it and stirring. Eventually it will cook to a crispy exterior, but first you want to slowly melt the fat. Brown until crispy.
Once the pancetta is cooked, remove to a mixing bowl retaining the rendered fat. Add the prepared kale and wilt in the fat. Season with salt and pepper. When wilted, put in the same bowl as the pancetta.
Prepare the fava beans by first removing the beans from the thick husks. Then prepare a pot of well-salted boiling water. Also prepare an ice-water bath to receive the beans. Plunge the beans into the boiling water until the yellowish color is gone from the beans. Strain and plunge into the ice bath. Drain the beans the shell them; freeing the bean from the thin outer shell. Lightly drain the beans with a paper towel and add to the pancetta and kale mixture.
Add the diced pecorino, along with the cooked farro, to the fava, pancetta and kale mixture. Toss well, add a tablespoon of olive oil and a tiny splash of red wine vinegar, and toss to combine. Season with salt and pepper.
Prepare the scallions for the decoration by cutting several 4-inch sections of the green top parts. Run a sharp knife along the section to create long thin pieces. Place in an ice-bath to curl.
Plate the farro salad into shallow bowls. Using a non-stick skillet with a little olive oil, lightly fry an egg for each plate. Salt and pepper the egg as it’s cooking. Cook until the white is firm but the yolk is runny. Sometimes covering the pan helps this process.
Gently transfer the egg to the top of the salad and top with dried scallions to serve.