La ricetta IL FARRO celebra un alimento antico e versatile, ricco di sapore e proprietà nutritive. Con un gusto lievemente tostato e un’al dente croccantezza, il farro, spesso abbinato ai legumi, si presta a diventare un piatto saziente e bilanciato, ideale per insalate fredde o tiepide. La sua digeribilità e la ricchezza di proteine lo rendono perfetto per chi cerca un’alternativa salutare ai cereali raffinati, da accompagnare con verdure o una leggera emulsione a base di olio d’oliva e limone.
- Rinse the farro under cold water in a fine-mesh strainer, removing any debris.
- Bring a large pot of salted water to a boil and add the farro. Cook for 25–30 minutes, or until tender yet chewy, according to the package instructions.
- While the farro cooks, rinse and soak dried legumes (such as cannellini beans or chickpeas) overnight, then simmer until soft and creamy (about 1 hour). Alternatively, use canned legumes, drained and rinsed.
- Cool the cooked farro and legumes to room temperature. In a separate bowl, roughly chop fresh vegetables, such as cherry tomatoes or spinach, and toss with the grain and legumes.
- Drizzle with extra virgin olive oil, add a squeeze of lemon juice, and season with salt and freshly ground black pepper. Garnish with chopped fresh herbs like parsley or basil for brightness.
- Chill for 15–20 minutes before serving, allowing the flavors to meld and the texture to firm up slightly.
Per maggiori dettagli o varianti vai alla ricetta completa.
