Tuscan farro salad with prosciutto | Italian lunch
(0)
35 min
Quick
Sezamo
O salată italiană generoasă și consistentă, plină de texturi apetisante: cereale farro al dente, bucăți crocante de prosciutto crudo rumenit la tigaie, inimi fragede de anghinare marinată, roșii uscate și rucola proaspătă, totul desăvârșit cu parmezan și dressing balsamic.
Ingredients
Preparation method
Preparing the farro
Rinse the farro grains thoroughly under cold running water. In a medium pot, bring about 1 liter of water with 1 teaspoon of sea salt to a boil. When the water boils, add the farro and cook over medium heat for 20-25 minutes, until tender but still pleasantly al dente. Drain thoroughly and let the farro cool to room temperature in a large bowl.
Browning the prosciutto and preparing ingredients
Heat a dry skillet over medium heat. Place the prosciutto crudo slices and brown them for 2-3 minutes on each side until golden and crispy. Remove to a plate lined with paper towels to absorb excess grease, then tear into bite-sized pieces once cooled.
Drain the marinated artichoke hearts and sun-dried tomatoes well to remove excess oil. Cut the artichokes into quarters or halves, and slice the sun-dried tomatoes into thin strips.
Chef's tip
For an even richer flavor, you can add a teaspoon of Dijon mustard or a few drops of fresh lemon juice to the dressing.
Prosciutto crudo becomes extremely crispy as it cools, so add it just before serving to maintain its contrasting crunchy texture.
50 min
Under an hour
