Le Gruyère Farro-cini With Cherry Mustard

By Award-winning chef Elizabeth Falkner

Yield
12 appetizers

Ingredients

  • For Cherry Mustard:
  • 1/2 cup dried cherries
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1 cup Kirsch
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt

  • For Farro-cini:
  • 3/4 cup farro
  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 1/2 cup grated parsnips
  • 2 teaspoons minced garlic
  • 1/4 cup dry sherry or white wine
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon Aleppo chile flakes
  • 1 teaspoon kosher salt
  • Freshly ground pepper
  • 2 tablespoons plus 2 cups panko breadcrumbs, divided
  • 3 tablespoons milk
  • 2 eggs
  • 1/2 cup small diced Emmi Le Gruyère® AOP Cheese
  • 2/3 cup grated Emmi Le Gruyère® AOP Cheese
  • 3 tablespoons parsley
  • 2 cups canola other bland oil for deep-fat frying
  • 6 ounces Emmi Kaltbach™ Le Crémeux Cheese

Method

  1. For Cherry Mustard: Combine cherries, vinegar, water and Kirsch in a saucepan over medium-high. Bring mixture to boil; reduce heat and simmer 3-5 minutes. Cool. Using a food processor, puree cherry mixture with mustard, honey, and salt. Set aside. Extra cherry mustard may be kept refrigerated in a jar.
  2. For Farro-cini: Cook farro according to package directions. You need a yield of 1 1/2 cups cooked farro. Set aside.
  3. In a saucepan, sauté onions and grated parsnips for 3-4 minutes. Add garlic, white wine, butter, thyme, and chile. Sauté 2-3 minutes. Add cooked farro and a bit of water if texture seems dry. It should be similar to risotto. Add salt and few cranks of pepper. Transfer mixture to bowl to cool.
  4. Mix 2 tablespoons panko breadcrumbs and milk to moisten crumbs. Add to farro mixture along with 1 egg, both Le Gruyère AOP cheeses and parsley. Chill until mixture is cold. Spread remaining 2 cups breadcrumbs on wax paper.
  5. In a small deep bowl, whisk remaining egg with a pinch of salt. Remove farro from the refrigerator and using 1 1/2-inch scoop, scoop farro into balls. Dip balls into egg and roll in breadcrumbs, coating surface.
  6. Meanwhile, heat canola oil in a deep fat fryer. Briefly fry farro-cini balls in small batches, until golden brown and hot throughout. Drain on paper towels. Salt. Grate Emmi Kaltbach Le Crémeux cheese over farro-cini balls (as preferred). Serve immediately with cherry mustard.