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Farro salad with courgettes and shrimps

Ingredients for 4 people

200g of Pearled Farro, 3 courgettes, 300g of shrimps, salt, 5 tablespoons of extra virgin olive oil.


Wash the Pearled Farro to eliminate impurities, than drain. Put approximately 2 litres of fresh water in a pot, bring to the boil, then add the Pearled Farro and let it cook for 20 minutes. Drain, then season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge. In the meantime, cook the shrimps and shell them.

In a saucepan sauté the courgettes, cut into small pieces and add some salt. In a salad bowl put the courgettes, the shrimps and the Pearled Farro, stir and season with 5 tablespoons of extra virgin olive oil.

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