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Fagiolina del Trasimeno salad with pearl Farro and tomatoes

Ingredients for 2 people

100g Fagiolina del Trasimeno (50 g per person)
100g pearl farro
10 pomodorini pachino or 5 small fresh red tomatoes
½ spon of fine sea salt
5 spoons of extra virgin olive oil


Soak the Fagiolina del Trasimeno in a pot with water to eliminate impurities, then let it soak for 30 minutes.

Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the moment the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.

Drain the Fagiolina, season with 1 teaspoon of sea salt, 1 spoon of olive oil, stir and let it cool in a bowl.

Put 1 litre of cold water in a saucepan, In una pentola versate acqua fredda,with one spoon of salt, and bring to the boil. Put the pearl farro and let it cook for approximately 25 minutes.

Drain the pearl farro, season with one spoon of extra virgin olive oil, stir and let it cool.

In a bowl, season with 1 teaspoon of fine sea salt and 1 spoon of extra virgin olive oil, the fresh tomatoes, cut into small pieces.

Add the tomatoes to the pearl farro and the “Fagiolina del Trasimeno”.

Stir and serve the salad as a main course.

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