INGREDIENTS
1
piece Pancetta
1/2 cup
Flat-leaf parsley
2
Garlic cloves
1
Onion, medium
1
Rosemary, small sprig
1/2
bunch Russian kale, red
1/2
head Savoy cabbage-tough stems discarded
6
Thyme, sprigs
1 oz
Anchovy paste
2 qt
Chicken stock or low-sodium chicken broth
1 1/4 cups
Farro
1
Salt and freshly ground pepper
1 tbsp
Olive oil, extra-virgin
1 oz
Parmigiano-reggiano rind plus
1 cup
Water