Italy has a wonderful culinary tradition of using locally grown beans, legumes, and grains one type of which is the ‘farro’ or spelt grain.
It is a lot like barley but has a nutty flavour due to the drying process employed after harvesting.
You may even have eaten farro without actually knowing.
This insalata di farro makes a great summer salad using the farro grain.
Ingredients include: farro, mozzarella, cherry tomatoes, black olives, capers, one diced carrot and one diced red onion, fresh basil and to dress some olive oil, black pepper and salt.
Being a salad and all you can then add what you like and let your imagination loose.
The recipe is from Eleonora on Aglio Olio e Peperoncino – see her post on what to do with your salad once you’ve got your ingredients.
And if you haven’t checked out her marvellous recipes and encyclopedic knowledge of the Italian culinary tradition, you’re missing out.
