Insalata d'Estate - A Summer Salad (with Farro)

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* Exported from MasterCook Mac *

 

Insalata d'Estate - A Summer Salad with Farro

 

Recipe By : Luciano Migliolli, in Il Farro e le sue Ricette

Serving Size : 4 Preparation Time :0:00

Categories : Salad

 

Amount Measure Ingredient -- Preparation Method

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6 ounces farro whole grains (by weight)

6 ripe tomatoes -- diced

15 black olives (the sweet kind) -- pitted & halved

10 basil leaves

4 cloves garlic -- crushed

1/4 cup olive oil -- to taste

salt -- to taste

red pepper -- shredded

 

Prepare the farro: Wash it well, picking out impurities such as bits of

chaff, pebbles, or bad grains, and soak it for at least 8 hours. Next,

cook it for 2 hours (a pressure cooker will speed things) and let it sit

for a while when it's done. While it's sitting, combine the tomatoes,

basil leaves, garlic, olive oil salt and red pepper, and let them sit

too for at least a half hour. Drain the farro, stir it into the

tomatoes, add the olives, check seasoning, and serve. Poor people's

food, but what the Mediterranean diet is all about, and quite healthy

too.

 

Serves 4.

 

Source: Luciano Migliolli, in " Il Farro e le sue Ricette "

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 124 Calories; 14g Fat (96%

calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg

Sodium

 

NOTES : This is common in Umbria and Lazio

 

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