Checking Out the Local Food and Drink Scene
Feb 12, 2014
03:52 PMThe Chow Down
What's That Wednesday: Bacon and Egg Farrotto at Madison Sourdough
PHOTO BY GRACE EDQUIST
The savory farrow porridge with poached egg and arugula is a standout on the new menu.
Bacon and Egg Farrotto
What’s In It
Why This Dish
Madison Sourdough rolled out a revamped menu today with some updated ingredients to existing breakfast and lunch items, plus a few entirely new creations. Among the latter is this hearty breakfast dish, made with a base of farro (a whole grain) cooked à la risotto (hence "farrotto") with shallots and bacon and a bit of cream and parmesan. The result is a slightly chewy, savory base that tastes slightly rich from the integrated bacon and shallot, but still mild enough for a morning meal. A perfectly poached egg—another dose of protein—sits between the creamy grains and a topping of seasoned arugula. You don't see many savory porridges on breakfast menus around here, and it's the first such dish Madison Sourdough has undertaken. It's filling, but so good you can't help but finish the whole thing. Get it while you can.
What's That Wednesday is a madisonmagazine.com series in which we choose a food or drink item from the Madison area and break it down. Have an idea for a tasty drink or dish we should feature? Email email@example.com or tweet your idea to @gmedquist using the #WhatsThat hashtag.