Insalata di farro is Lucca’s most prominent summer dish. In a lunch box on the beach, as an aperitif accompanier – it has endless variations and combinations.
We add to our traditional cereal -the spelt grows on the nearby Garfagnana mountains -fresh veggies, sausages, dices of mozzarella … Whatever we found in the kitchen and fits our summer eating mood: a fresh and light local salad that makes a great Primo or side dish.
Ingredients (serve 4)
- 500gr. dry spelt
2 carrots, cut julienne
2 stalks of celery, sliced
1 medium fennel, finely sliced
2 tomatoes or 300 gr. Cherry tomatoes, sliced
Extra virgin olive oil
Fresh lemon juice
Wash well the spelt in cold water.
Put the spelt in a pot, cover with water about 5 cm above spelt, bring to boil, reduce flame and cook until spelt is soft yet crunchy.
- Drain the water, immediately add olive oil and stir well. Set aside to cool, stirring occasionally.
- In a bowl mix all veggie . Add the cold spelt, nuts, season with salt, pepper , olive oil and lemon juice.
Serve cold or in room temperature.
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