Tuscan Farro Salad with Sage and Roasted Chestnuts
(0)
15 min
Under an hour
Sezamo
O salată toscană consistentă și plină de savoare, perfectă pentru un prânz de toamnă reconfortant. Boabele aromate de farro se combină armonios cu dulceața castanelor rumenite, aroma inconfundabilă a frunzelor crocante de salvie, merișoarele acrișoare și fulgii bogați de brânză Pecorino.
Preparation method
Cooking the farro
Rinse the farro grains under cold running water, then place them in a saucepan with plenty of salted water (1:3 ratio). Cook over medium heat for about 25-30 minutes, until the grains become tender but retain a pleasant al dente texture. Drain well and let the farro cool down in a large bowl.
Browning the chestnuts and sage
In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the fresh sage leaves and fry them quickly for 1-2 minutes until crispy and fragrant, then carefully transfer them to a plate lined with paper towels.
In the same sage-infused skillet, add the roasted chestnuts cut into halves or quarters. Sauté them over medium heat for 3-4 minutes, tossing the pan occasionally, until they get a light golden crust and a pleasant autumn aroma. Remove the skillet from the heat.
Chef's tip
For the perfect Tuscan taste, use thin shavings of Pecorino shaved with a vegetable peeler rather than finely grated cheese.
The salad is also great the next day for a packed lunch, as the farro grains absorb the dressing harmoniously without losing their firm texture.
35 min
Quick
