Warm Tuscan farro and butternut squash salad | Autumn lunch
(0)
40 min
Under an hour
Sezamo
O salată toscană caldă și reconfortantă de toamnă, ce combină boabele hrănitoare de farro cu cuburi caramelizate de dovleac plăcintar copt, frunze fragede de baby spanac, brânză gorgonzola cremoasă și miez crocant de nucă. Asezonată cu o vinegretă balsamică aromată, această rețetă aduce savoarea autentică a Italiei într-un preparat complet și echilibrat.
Preparation method
Preparing the squash and walnuts
Preheat the oven to 200°C. Peel and seed the butternut squash, then cut it into cubes of about 2 cm. Place the cubes on a baking tray lined with baking paper, drizzle them with 15 ml of extra virgin olive oil and season with half a teaspoon of sea salt and a pinch of ground black pepper. Bake the squash for 20-25 minutes until tender and browned on the edges.
In a dry pan, lightly toast the walnuts over medium heat for 2-3 minutes until crispy and fragrant, then allow them to cool and coarsely chop them.
Cooking the grains and preparing the dressing
Rinse the farro under cold running water. Put it to boil in a saucepan with plenty of water and the rest of the sea salt. Cook over medium heat for 20-25 minutes until tender, but pleasantly al dente. Drain well.
Chef's tip
Farro can be cooked a day in advance and gently reheated before assembling the salad.
For an extra sweet note, you can add a few drops of honey to the balsamic dressing.
45 min
Under an hour
