Instructions: In a stockpot large enough to hold all ingredients, heat oil over medium-high heat and add pancetta and onions. Cook until onion starts to brown, then add farro and stir to mix well.

Bring 2 cups of water to a boil and stir into the farro mixture. Bring to a boil, then reduce the heat to medium-low, and cover and cook very slowly, adding boiling water from time to time as the grain begins to absorb the water.

When the kernels start to get tender, add the celery, escarole, zucchini, and chicory. Stir in the marjoram and tomato sauce, and adjust seasoning with salt and pepper. Continue cooking until farro is very tender and serve immediately with grated cheese.

This recipe yields 6 to 8 servings.

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