Italy Insalata di Farro (Farro Salad)
An ancient grain, farro has been consumed for thousands of years in the Middle East and north Africa; kernels of farro were even unearthed in some Egyptian tombs. During the Roman Empire, farro sustained armies and was used as a trade currency. Grown in the highlands of northern and central Italy, farro sustained poor rural Italians who added the grain to stews. Farro has a light, chewy texture and a rich, nutty flavor that makes it an ideal base for this simple, summery Italian salad.
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
½ lb (226 g) farro- 4 large tomatoes, diced
- 6–8 basil leaves, sliced into thin strips
- 1 leek, white part only, thinly sliced
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Parmesan cheese, finely grated, to taste
Directions
- Pour farro into a pan, cover with salted water and bring to a boil.
- Lower heat and simmer for 45 minutes, until the farro is tender. If necessary, add more water.
- Drain cooked farro and rinse with cold water.
- When dry, transfer farro to a large bowl.
- Add tomatoes, basil, leek, garlic, pine nuts, olive oil, and salt and pepper to taste.
- Sprinkle salad with finely grated parmesan and serve at room temperature or slightly chilled.
Copyright © 1993—2024 World Trade Press. All rights reserved.