Le Gruyère® Farro-cini With Cherry Mustard
By Award-winning chef Elizabeth Falkner
- 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 Kaltbach™ Le Crémeux Cheese
- 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.
- For Farro-cini: Cook farro according to package directions. You need a yield of 1 1/2 cups cooked farro. Set aside.
- 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.
- Mix 2 tablespoons panko breadcrumbs and milk to moisten crumbs. Add to farro mixture along with 1 egg, both Le Gruyère® cheeses and parsley. Chill until mixture is cold. Spread remaining 2 cups breadcrumbs on wax paper.
- 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.
- 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 Kaltbach™ Le Crémeux cheese over farro-cini balls (as preferred). Serve immediately with cherry mustard.