Farro salad with pears and gorgonzola | Tuscan lunch
(0)
30 min
Quick
Sezamo
O salată toscană generoasă de toamnă, ce îmbină textura cerealelor antice farro fierte al dente cu dulceața perelor caramelizate delicat în miere, contrastul picant și cremos al brânzei Gorgonzola, nucile crocante și prospețimea rucolii.
Ingredients
Preparation method
Cooking the farro
Rinse the farro thoroughly under cold running water. In a medium saucepan, bring plenty of water to a boil with 1 teaspoon of sea salt. Add the farro and cook over medium heat for 20-25 minutes, until tender but still retaining a pleasant al dente texture. Drain the water completely and let the farro cool down for a few minutes in a large bowl.
Caramelizing the pears and toasting the walnuts
In a dry skillet, toast the walnuts over medium heat for 2-3 minutes, stirring constantly until crunchy and fragrant. Transfer them to a plate and chop coarsely once cooled.
Core the pears and cut them into uniform thin slices. In the same skillet, heat 1 tablespoon of the total amount of extra virgin olive oil and add 1 tablespoon of natural polyfloral honey. Add the pear slices and sauté over medium heat for 3-4 minutes, until delicately caramelized and appetisingly golden. Remove from the heat.
Chef's tip
For an extra crunchy and sweet-tart touch, sprinkle a few fresh pomegranate seeds just before serving.
Firm pear varieties such as Williams or Conference are ideal, as they hold their texture when sautéed without falling apart.
20 min
Quick
