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Farro salad with mackerel fillets

Ingredients for 4 people

200g of Pearled Farro, 30 black stoneless olives, 15 ciliegino tomatoes, 300g mackerel fillets in olive oil, 10g of capers, 5 tablespoons of extra virgin olive oil, fine sea salt, pepper.


In a salad bowl, put  the ciliegino tomatoes coarsely shredded, add the capers, the black stoneless olives, the mackerel fillets coarsely chopped and the parsley finely diced. Add some salt and dress with extra virgin olive oil. Meanwhile, wash the Pearled Farro to eliminate impurities, than drain. Put approximately 2 litres of water in a pot, bring to the boil, then add the Pearled Farro and let it cook for 20 minutes. Drain, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge.

Once cool, put the Pearled Farro in the salad bowl, add 1/2 teaspoon of salt and some fresh pepper. Stir, dress with 4 tablespoons of extra virgin olive oil and serve.

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