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Farro & Pecorino Salad
June 14, 2007
Farro is one of my favorite grains. An ancient strain of wheat, it looks a bit like brown rice and has a delicate nutty flavor. You can use it in soups, risotto, as a bed for poached eggs, and grain salads. This salad is one of our favorites -- easy to make and always delicious. Throw a couple of sausages on the barbecue or hardboil a couple of eggs for accompaniment, and you're ready for some scrumptious summer eating!
Makes 3-4 servings.
1 cup whole grain Farro
Salted water
4 ounces good aged pecorino (Romani, Toscano, Tuada, Lucano -- any one of these would be great), cut into little cubes
1 cup halved cherry tomatoes
a shy 1/4 cup oil cured olives, pitted & chopped roughly
handful of basil leaves
6 tablespoons (more or less) of good, full flavored olive oil
salt & fresh cracked pepper to taste
Cook the farro in the salted water at a bare simmer until just tender. Drain well and spread on a baking sheet to cool.
Gently combine the farro, cheese, tomatoes, and olives. Drizzle with olive oil -- start with about 4 tablespoons, let it sit a few minutes, taste and add some more if it seems dry. Tear basil leaves and fold into salad, then season with salt and pepper to taste. Enjoy!
Comments
KAB says:
I made this wonderful salad for a dinner party the other night (with some of Luan's fabulous pecorino) and, paired with salmon filets from the market, it was a huge hit. The earthy taste of the farro, the brightness of the olives and tomatoes and the mellowness of the basil are making it the go-to side dish for our summer meals!
