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Farro Pasta with Chicken Scarti & Borlotti Beans

FOOD & WINE Wine Club Farro Pasta with Chicken Scarti & Borlotti Beans FOOD & WINE Wine Club Farro Pasta with Chicken Scarti & Borlotti Beans
Chefs Steve Samson and Zach Pollack pair farro pasta with hearty, rustic sauces; this one gets its richness from chicken livers.
Servings: 6
Active Time: 1 hour
Total Time: 1 hr 30 minutes
1/4 cup dried porcini mushrooms, broken
1 cup boiling water
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound skinless, boneless chicken thighs, minced
Freshly ground pepper
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped sage
1 cup chicken stock
One 15-ounce can borlotti or cranberry beans, drained and rinsed
2 teaspoons chopped marjoram
1 pound chicken livers, trimmed and cut into 1/2-inch pieces
1/4 cup marsala or dry sherry
1 pound farro pasta, such as pizzichi, casarecce or fusilli
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1. In a heatproof cup, soak the porcini in the boiling water until softened, 15 minutes. Using a slotted spoon, transfer the porcini to a strainer and rinse off any grit. Finely chop the porcini, reserving the soaking liquid.

2. In a large, deep skillet, heat 1/4 cup of the oil. Add the minced chicken thighs, season with salt and pepper and cook over high heat, stirring, until browned in spots, 6 minutes. Add the chopped porcini mushrooms along with the onion, carrots, celery, rosemary and sage. Cook over moderately high heat, stirring, until the vegetables are crisp-tender, 5 minutes. Reduce the heat to low and cook until tender, 7 minutes longer.

3. Gradually add the porcini soaking liquid to the vegetables, stopping before you reach the grit at the bottom. Add the stock and bring to a boil. Simmer over low heat for 10 minutes. Add the beans and simmer until very soft, 5 minutes. Stir in the marjoram.

4. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the livers with salt and pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Stir and cook until just pink within, about 2 minutes longer. Add the marsala and cook until nearly evaporated, about 1 minute. Scrape the mixture into the skillet with the chicken and beans and keep warm.

5. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta and cooking water to the skillet along with the 1/4 cup of Parmigiano and toss. Cook over low heat, tossing, until the pasta is thoroughly coated, about 2 minutes longer. Serve the pasta in bowls, drizzled with olive oil and sprinkled with Parmigiano.