I recently went to Frances in SF and had their spring onion, asparagus, farro and queso casin gratin. I really want to try re-creating this (or something somewhat close).
Something tells me this is above my skills, but maybe I'll learn something in the process.
Has anyone had this dish and have any hints on how to go about this?
My two issues are:
1) Trying to re-create the light sauce (just a roux with some cream and/or water?)
2) I've never used farro or queso casin before. Do I need to soak farro overnight before using?
Any general hints would be appreciated. And sorry for the vague nature of this post...
Yes, even coming close will be worth the effort - this was fantastic.