Farro Salad
4 servings
45 minutes
Farro salad is a wonderful embodiment of Italian gastronomic culture, where simplicity meets deep flavor. Farro, an ancient grain, serves as the base of the dish, imparting a nutty aroma and pleasant texture. The mix of vegetables—carrot, chicory, and garlic—adds freshness and a light sweetness, while chili pepper and anchovy bring in spicy notes. Butter and cheese enrich the taste to be rich and creamy. This salad is perfect as a standalone dish or as a side to meat and fish, pairing beautifully with white wine. It reflects the traditions of Italian cuisine where harmony of ingredients and natural flavors are essential.
1
In a large heavy-bottomed skillet, combine farro, carrot, garlic, both peppers, bay leaf, salt, and 4 cups of water. Cover and bring to a boil.
- Carrot: 1 piece
- Garlic: 4 cloves
- Chili pepper: 2 pieces
- Ancho chili: 1 piece
- Bay leaf: 1 g
- Salt: to taste
2
Reduce the heat and let it simmer for 20-25 minutes until the grains are soft.
3
Carefully drain the water, remove the carrot, onion, garlic, pepper, and bay leaf.
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 4 cloves
- Chili pepper: 2 pieces
- Ancho chili: 1 piece
- Bay leaf: 1 g
4
Mix cheese, butter, and chicory with farro. Season with salt and pepper to taste and serve.
- Butter: 1 tablespoon
- Chicory root: 1 head
- Salt: to taste
- Ground black pepper: to taste
