Salad with Pecorino, Rucola and Farro from Colfiorito
Ingredients for 4 people
200g of Pearled Farro, rucola leaves as you like, 5 tablespoons of grated pecorino (or parmesan) cheese, salt, 15 ciliegino tomatoes, 5 tablespoons of extra virgin olive oil, fine sea salt.
Method
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, a tablespoon of fine sea salt and let cook for 20 minutes.
Drain the Farro, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge. In the meantime, in a salad bowl cut the tomatoes into pieces, add the rucola coarsely shredded, and dress with extra virgin olive oil and some salt. Finally, put the Pearled Farro in the salad bowl and the grated pecorino cheese, stir and serve.
