Farro with Panchetta and Summer Corn

• 2 ears fresh corn, cut from the cob (raw)
• 1/2 medium red onion, halved and sliced in 1/4 inch slices
• 1 clove garlic, minced
• 3 inches La Quercia Acorn Edition pancetta, sliced in 1/8 inch batons (long rectangle slices)
• 1 cup dried farro (cooked accordingly to package instructions)
• 2 tablespoon white wine vinegar
• 2 tablespoons fresh chopped parsley (or other fresh herb)
• salt & pepper
• 2 tablespoons olive oil (plus some for drizzling)

In a hot pan, heat oil and saute onions and pancetta until panchetta is rendered, not crispy. Add garlic and corn, saute 2 minutes. To the hot pan, add vinegar and cook for up to 1 minute. Remove from heat, add fresh herbs and salt and pepper to taste. Drain and rinse the farro and toss with the pancetta and corn mixture. Drizzle with a good quality olive oil and serve warm or at room temperature.

Serves 4