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| Recipe Code:
1648 |  |
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Serves 6 to 8 |  |
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| This recipe is from the Tenuta di Capezzana estate near Florence. It makes a wonderful first course, and is great to take on picnics. It is best prepared the night before serving, which allows the farro to absorb the flavors of the oil and the tomatoes.
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| A bright and delicious salad using this most ancient of grains. |
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| Ingredients |
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| 1-1/3 cup organic wholegrain farro |
| 1/2 cup plus 2 tablespoon of olive oil |
| 2 garlic cloves |
| 6 ripe tomatoes, chopped |
| 1 cucumber, sliced |
| 1/2 cup fresh peas, parboiled and rinsed with cold water, or frozen peas (no need to parboil) |
| 15 to 20 olives, pitted and chopped (optional) |
| Handful of fresh basil leaves, cut into ribbons |
| Sea salt and pepper to taste |
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| Directions |
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| 1. Place farro in a bowl and cover with cold water. |
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| 2. Let farro soak for 2 hours and drain. |
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| 3. Place farro in a large pot with plenty of salted water and bring to a boil. Cook for about 1 to 1-1/2 hours until the grains are tender. |
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| 4. Drain and rinse with cold water, toss with 2 tablespoons olive oil and set aside to cool. |
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| 5. Heat remaining oil in sauté pan and flavor it with the garlic by cooking the whole cloves over a low flame for about 3 minutes. |
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| 6. Remove from heat and discard garlic. |
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| 7. Toss farro in a large salad bowl with tomatoes, cucumber, peas, olives (if using) and basil. |
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| 8. Drizzle with garlic-flavored oil, season with salt and pepper, and toss again. |
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