Tuscan farro salad with prosciutto | Italian lunch
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35 min
Quick
Sezamo
O salată toscană bogată și savuroasă cu boabe de farro al dente, felii fine de prosciutto crudo, anghinare marinată fragedă, roșii uscate și parmezan ras, completată de un dressing proaspăt de lămâie.
Preparation method
Cooking the farro
Rinse the farro grains under cold running water. Bring them to a boil in a saucepan with plenty of water and half a teaspoon of sea salt. Simmer over medium heat for about 25-30 minutes, until tender but still retaining a pleasant al dente texture. Drain well and let cool to room temperature.
Preparing the ingredients
Drain the marinated artichoke hearts and cut them into quarters or bite-sized slices. Cut the sun-dried tomatoes into thin strips. Tear the thin prosciutto slices into large pieces or quickly crisp them for 2 minutes in a dry non-stick skillet if you prefer a crunchy texture.
In a small bowl, prepare the dressing by whisking together the freshly squeezed lemon juice with extra virgin olive oil, the remaining sea salt, and a pinch of ground black pepper until emulsified.
Chef's tip
For an even richer flavour, add a teaspoon of the infused oil from the jarred sun-dried tomatoes or artichokes to the dressing.
Farro can be cooked a day in advance and stored in the refrigerator; the salad can be served either at room temperature or slightly chilled.
50 min
Under an hour
