08/24/2019 by foodstoriestravel 0 Comments
Inspired by Elisa Cucini at Agriturismo il Molinello in Tuscany.
We enjoyed a version of this recipe in the summer at Agriturismo il Molinello and every once in a while we love to make our own version. In the meantime we can't wait to be back to visit them in the beautiful Tuscany!
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*
- 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
- 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.