Farro Salad By Sandra Rosy Lotti of Toscana Saporita Cooking School near Lucca, Tuscany, a Fred Bollaci Enterprises Golden Palate Italia™ Partner and inaugural Charter Member/Chef for all of Italy!
1/2 cup cooked farro
2 large ripe tomatoes, diced
1 small red onion, finely diced
1 clove of garlic, finely minced
1 tbsp basil oil
4 tbsp extra virgin olive oil
salt and pepper to taste
6 oz freshly grated Parmigiano Reggiano
4 tbsp parmigiano Reggiano Shavings
Rinse the farro in cold water and then cook it for about 35 minutes in a lot of salted water. Strain it and rinse it with cold water to remove the starch and to stop the cooking. Strain it perfectly. Toss the farro with all the ingredients. Refrigerate or serve room temperature.
Recipe and photos © Sandra Rosy Lotti and Toscana Saporita, used with permission.