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Insalata Di Farro
Farro Salad

PANTRY COLD STORAGE MARKET
Olive oil
Salt and pepper
Vegetable or chicken stock
Farro
Young Pecorino cheese
Cherry tomatoes, cut in half
Small red onion, sliced thin
Small cucumber, cut in cubes
PANTRY
Olive oil
Salt and pepper
Vegetable or chicken stock
Farro
COLD STORAGE
Young Pecorino cheese
Cherry tomatoes, cut in half
Small red onion, sliced thin
MARKET
Small cucumber, cut in cubes

Cook the farro until al dente. Cut the cheese, tomatoes, onion and cucumbers in small cubes. Season the farro when still warm with red wine vinegar, salt, pepper, and olive oil. Taste it and then add all of the vegetables and toss it all together.


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