Tuscan Farro Salad with Roasted Grapes | Autumn Lunch
(0)
40 min
Under an hour
Sezamo
O salată toscană sofisticată și sățioasă de toamnă, ce combină textura boabelor de farro cu dulceața strugurilor caramelizați la cuptor, cremozitatea brânzei gorgonzola și nucile rumenite.
Preparation method
Preparing the ingredients
Rinse the farro under cold running water, then cook it in a pot of water with a pinch of sea salt for about 20-25 minutes, until tender but al dente. Drain well and let cool to room temperature.
Wash the grapes and cut them in half if they are large. In a dry pan, toast the walnut kernels over medium heat for 2-3 minutes to release their aroma, then let cool and chop coarsely.
Roasting and assembling
Place the grapes on a baking sheet lined with baking paper, drizzle with a tablespoon of extra virgin olive oil, and sprinkle with dried thyme. Roast in the preheated oven at 200°C for 12-15 minutes, until the grapes begin to caramelize and soften slightly.
Chef's tip
You can cook the farro a day in advance and store it in an airtight container in the refrigerator; this way, the salad can be assembled in just a few minutes.
For an even richer flavor, you can add a teaspoon of thick Modena balsamic glaze right before serving.
50 min
Under an hour
