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INSALATA DI FARRO |
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7 tablespoons extra virgin olive oil (100 ml) plus extra for drizzling
2 garlic cloves, crushed
0.8 lb farro (400 g)
6 cups vegetable broth (1.4 l) plus extra for sautĂing vegetables
1 red onion, roughly chopped
2 zucchini, sliced
1 red pepper, chopped
1 eggplant, chopped
10 cherry tomatoes, halved
salt to taste
a bunch fresh parsley, finely chopped
a small bunch fresh mint leaves, finely chopped
walnuts, toasted, for sprinkling |
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To start your Insalata di Farro: |
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In a saucepan, heat up 3 tablespoons of olive oil; then add garlic and farro. |
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Cook garlic until golden, allowing the farro to get toasted as well. Stir to prevent sticking. |
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Like a risotto, add vegetable broth, a few ladles at a time. Continue stirring and add more broth, a little at a time, as it evaporates. Cook until the farro is soft. |
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In another saucepan, heat up 4 tablespoons of olive oil. |
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Add onion, zucchini, red pepper, eggplant and then the tomatoes. Add salt and cook till tender. |
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If the pan is drying out, avoid adding more oil, just add some vegetable broth to help cook the vegetables. |
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Once the vegetables are soft, remove from heat and add to the farro. Then add parsley and mint; mix well and plate. |
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Top with walnuts and drizzle with olive oil. |
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Per 4 persone |
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