Summer salad of Whole Farro Cous Cous
Ingredients for 4 people
250g whole Farro Cous Cous, 300ml of hot water, extra virgin olive oil, 1 onion, half celery stalk, 200g of can tuna fish (drained), 50g of pickles, 300g of small ripe tomatoes (pachino or ciliegino), 4 cloves, cinnamon, 1 carrot, 1 chili pepper, lemon, fine sea salt.
Prepare 400ml of vegetable broth. In a saucepan put 400ml of water, 1 onion, 1 carrot, the half celery stalk, the cinnamon, 1 teaspoon of fine sea salt, and the cloves, then bring to the boil and let it cook for at least 20 minutes. In another bowl, pour 2 tablespoons of extra virgin olive oil, the whole farro cous cous, and half teaspoon of fine sea salt, then stir while pouring the hot broth you prepared. Cover and let it rest for 3 minutes.
Finally, add another tablespoon of extra virgin olive oil, stir again and warm it up in a saucepan, over low heat, for 1 minute. In a salad bowl combine the farro cous cous, the tuna fish, the lemon juice, the pickles coarsely chopped , the tomatoes and the chilli pepper cut into pieces, 7 tablespoons of extra virgin olive oil, then stir and season with some fine sea salt to taste.