Preparation

做艾奥利

• 将架子放在烤箱的中心，然后将烤箱加热到500°F。
• 将辣椒切成薄片并播种，然后用油擦拭。将它们放在重型带有的烤盘上，然后将其切成薄片，然后烤直到嫩约20分钟。将辣椒转移到碗中，并用保鲜膜盖上蒸汽，10分钟。拉开并丢弃皮肤。为法罗沙拉保留4个胡椒两半。
• Coarsely chop the remaining 2 pepper halves and put in a blender with the mayonnaise, olive oil, garlic, and 2 Tbs. water. Purée until very smooth. Season to taste with salt and pepper. Transfer to a small bowl and set aside.

做法罗沙拉

• 装满水的四分之三四分之三的锅，用高火煮沸。搅拌2汤匙。盐和法罗。煮至嫩15至18分钟。排干法罗并将其铺在有框的烤盘上。淋上2汤匙。油和折腾以防止其粘住。
• Cut the reserved roasted peppers into small dice. In an 11-inch straight-sided sauté pan, heat the remaining 2 Tbs. oil over medium heat. Add the onion and cook, stirring with a wooden spoon, until translucent, about 5 minutes. Add the tomatoes, celery, and garlic and cook, stirring occasionally, until softened, 5 minutes more. Add the wine and simmer vigorously until reduced by half, about 12 minutes. Stir in the farro, butter, cheese, oregano, balsamic, and roasted peppers. Season to taste with salt and pepper and more Parmigiano-Reggiano. Remove from the heat, cover, and keep warm.

煮鸡肉

• 将架子放在烤箱的中心，然后将烤箱加热到200°F。
• 将米粉放入浅碗中。在第二个浅碗中轻轻打败鸡蛋。在三分之一中，将Panko与Parsley，Parmigiano-Reggiano，2茶匙结合在一起。盐和1茶匙。胡椒。
• Butterfly the chicken breasts: Slice the thick part of each breast horizontally almost in half so you can open it like a book. Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even thickness. Season the chicken with salt and pepper.
• Dredge each piece of chicken in the flour, shaking off the excess, then in the egg, letting the excess drip off, and then in the panko mixture to coat well. Transfer to a plate.
• 加热3汤匙。在重型12英寸的煎锅中，用中火在闪闪发光的菜籽油中，几个碎屑在油中掉落，应该立即发出嘶嘶声。煮2个鸡胸肉，用钳子翻转一次，直到金棕色，然后煮熟，总共8至10分钟。转移到衬有纸巾的盘子上，以短暂排水，然后放到有框的烤盘上；在烤箱中保持温暖。将剩余的鸡肉分成2批，清洁锅并根据需要添加更多油。
• 在一个中等大小的碗中，用柠檬汁和少许盐将芝麻菜扔，然后用橄榄油拌匀，然后用胡椒粉调味。
• Transfer the chicken breasts to a cutting board and cut them into thirds. Serve with the farro, aïoli, and arugula.