Farro Salad

Farro Salad

by Cristiano Bonino
 

You might enjoy this recipe on our tours in Tuscany and in other regions in central Italy where this ancient grain is quite popular and mostly enjoyed in the summer. 

 

Rather than coming form a specific person, this recipe is the condensed result of many conversations with different housewives, sommeliers, chefs and food lovers all over Italy, including Cristiano’s own mother Paola!

 

Ingredients for 4 people:

  • 454 grams (1 lb) of farro (you can also use other ancient grains such as peeled barley, spelt or similar)
  • 1 gallon water
  • 1.5 Tsp salt
  • 454 grams (1 lb) of cherry tomatoes
  • 3/4 cup of pesto sauce*

 

Directions:

  • Bring water to a boil and then add salt
  • Add the farro. (The water should taste slightly salty. If not, add salt)
  • Taste the grains before draining it to confirm "al dente." Let it cool
  • Dice cherry tomatoes
  • Save 1 Tsp of water (at this point it contains starch) and mix it with the pesto sauce to make it smoother
  • Mix grains with the pesto sauce and the diced tomatoes
  • If needed, adjust with salt, evoo and/or black pepper based on your taste
  • This salad will keep for a few days in the refrigerator

 

*Ingredients for pesto sauce: 

  • 2 cup of fresh basil leaves (washed and dried in a salad spinner)
  • 1/3 cup of Parmigiano Reggiano or Grana Padano
  • 1/3 cup of pine nuts
  • 1/3 cup of EVOO
  • 2 garlic cloves
  • pinch of salt

 

Directions:

  • The traditional recipe requires a mortar and pestle to avoid oxidization of basil and in general a better result
  • If you don’t have one and/or are in a hurry, just blend the ingredients in a food processor
  • Feel free to adjust amount of ingredients based on your personal taste!
  • To store pesto sauce in the refrigerator, put in a jar with a layer of EVOO on top.

 

Buon appetito!

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