Farro Salad with Prosciutto and Figs | Tuscan Lunch
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35 min
Quick
Sezamo
O salată toscană autentică și plină de savoare, perfectă pentru un prânz de toamnă consistent. Boabele hrănitoare de farro sunt combinate armonios cu dulceața smochinelor proaspete, feliile delicate de prosciutto crudo, brânza maturată Pecorino, miezul crocant de nucă și rucola proaspătă, totul desăvârșit cu o vinegretă fină din ulei de măsline extravirgin și oțet balsamic.
Preparation method
Ingredient preparation
Rinse the farro grains thoroughly under cold running water in a fine-mesh sieve.
Place the farro in a saucepan with plenty of water and a pinch of sea salt. Simmer over medium heat for about 25-30 minutes, until the grains are tender but still retain a slightly firm texture (al dente). Drain the water and let the grains cool down.
In a dry skillet, lightly toast the walnut kernels over low heat for 2-3 minutes to release their aroma, then let them cool and roughly chop them.
Chef's tip
If you want an extra crispy texture for the prosciutto, you can crisp up the strips in a non-stick skillet for 1-2 minutes before adding them to the salad.
The salad can be partially prepared in advance: cook the farro ahead of time and store it in the refrigerator, adding the figs, arugula, and dressing just before serving.
50 min
Under an hour
