Warm Tuscan Farro Salad with Cavolo Nero | Tuscan Lunch
(0)
35 min
Quick
Sezamo
O salată toscană rustică și caldă, plină de textură și savoare autentică. Boabele nutritive de farro fierte al dente sunt combinate cu frunze fragede de varză kale (cavolo nero) călite delicat în ulei de măsline cu usturoi, fasole albă cremoasă Cannellini, miez crocant de nucă și așchii generoase de Pecorino.
Preparation method
Preparation of grains and ingredients
Rinse the farro grains under cold running water, then bring to a boil in a saucepan with plenty of water and a pinch of sea salt. Simmer over medium heat for about 20-25 minutes until the grains are tender but still retain a pleasant, al dente texture. Drain well and set aside.
Meanwhile, wash the kale (cavolo nero) leaves, remove the tough middle ribs, and tear or cut the leaves into bite-sized strips. Rinse the cannellini beans in a sieve and drain well. In a dry pan, lightly toast the walnut kernels for 2-3 minutes to release their aroma, then roughly chop them.
Cooking and warm assembly
Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the finely chopped garlic cloves and chili flakes, sautéing over low heat for 1 minute until fragrant without burning. Add the cavolo nero leaves and sauté for 3-4 minutes until slightly wilted and bright green.
Chef's tip
If you want to pack the salad for lunch at the office, keep the walnuts and Pecorino cheese separate and sprinkle them on just before serving to maintain their crunchy texture.
For extra flavor, you can add a few sprigs of fresh thyme or finely chopped rosemary to the pan along with the garlic.
50 min
Under an hour
