INGREDIENTS
1/2 lb
Prosciutto
1
Bay leaf
2
Carrots
2
large heads Cauliflower
1
Celery, rib
1/4 cup
Flat-leaf parsley
2
Garlic cloves
2 tsp
Marjoram
1
Onion, small
5 tbsp
Lemon juice, fresh
1 lb
Farro
1
Kosher salt and freshly ground pepper
1
Canola oil
1/2 cup
Olive oil, extra-virgin