Tuscan farro salad with roasted grapes | Autumn lunch
(0)
35 min
Quick
Sezamo
O salată toscană consistentă și rafinată, ideală pentru prânz sau cină de toamnă. Boabele hrănitoare de farro se îmbină perfect cu dulceața caldă a strugurilor copți cu rozmarin, prospețimea picantă a rucolei și cremozitatea brânzei de capră.
Ingredients
Preparation method
Roasting and boiling
Preheat the oven to 200°C. Place the washed and dried grapes on a baking sheet lined with baking paper, drizzle them with a tablespoon of olive oil, and add the rosemary sprigs. Roast for 15-20 minutes, until the grapes begin to soften and slightly caramelize.
Meanwhile, rinse the farro grains under cold running water. Bring them to a boil in a saucepan with plenty of salted water and simmer over medium heat for about 20-25 minutes, until tender but still retaining a pleasant al dente texture. Drain well and let cool to room temperature.
In a dry skillet, lightly toast the walnut kernels over low heat for 2-3 minutes until fragrant and crunchy, then chop coarsely.
Chef's tip
You can use seedless grapes for the best textural contrast. If you prefer an even bolder flavor, you can replace the goat cheese with spicy gorgonzola.
50 min
Under an hour
