Tuscan Farro Salad with Roasted Grapes | Tuscan Lunch
(0)
35 min
Under an hour
Sezamo
O salată toscană caldă și reconfortantă, perfectă pentru prânzul de toamnă. Boabele hrănitoare de farro se îmbină armonios cu dulceața strugurilor copți, feliile crocante de prosciutto crudo, nucile rumenite și savoarea brânzei Pecorino, totul desăvârșit cu un dressing balsamic fin.
Preparation method
Preparing the ingredients
Preheat the oven to 200°C and line a baking sheet with baking paper. Rinse the farro under cold running water.
Boil the farro in a pot with plenty of salted water for 20-25 minutes, until tender but still retaining a pleasant al dente texture. Drain well and allow to cool slightly.
Roasting and browning
Place the white grapes on the baking sheet, drizzle with one tablespoon of extra virgin olive oil, and sprinkle with a pinch of sea salt. Roast for 15 minutes, until the skins begin to brown and the grapes become juicy.
Chef's tip
For an even richer flavor, you can add a few drops of balsamic glaze just before serving.
The salad keeps wonderfully in the refrigerator for up to 2 days in an airtight container; it is also ideal for a packed lunch at work.
50 min
Under an hour
