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Farro salad with smoked scamorza and olives

Ingredients for 4 people

250g of  Pearled Farro, 20 ciliegino tomatoes, 100g of green stoned olives, 250g of smoked scamorza (or another mature cheese), 1 celery stalk, salt, extra virgin olive oil, 10 basil leaves.


Wash the pearled farro to eliminate impurities, than drain. Put approximately 2 litres of water in a pot, bring to the boil, then put the pearled farro and let cook for 20 minutes. Drain, stir and let it cool in the fridge. Meanwhile, in a salad bowl, put the olives, the ciliegino tomatoes coarsely shredded, a spoon of salt, the celery finely diced, the smoked scamorza coarsely shredded,  then add the pearled farro.

Dress with extra virgin olive oil and garnish with the basil leaves.

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