Preparation
- Pearled farro: 320 g
- Brussels sprouts: 300 g
- Button mushrooms: 300 g
- Cooked ham: 150 g
- Provolone cheese: 150 g
- Carrots: 130 g
- Garlic: 2 cloves
- Water: 20 g
- Il Cavallino Organic extra virgin olive oil: 30g
- Fine salt to taste
- Black pepper to taste
Begin preparing the winter farro salad by bringing water to a boil for the farro. Prepare the Brussels sprouts by removing the stem and any damaged outer leaves, wash them well, and cut them in half. In a pan, heat Il Cavallino organic olive oil with a clove of garlic, add the sprouts and sauté over high heat for one minute, then add salt and a little water.
Cover with a lid, lower the heat and continue cooking for 8 minutes. Meanwhile, clean the mushrooms using a cloth to remove any dirt and slice them thinly.
Take another pan, heat some oil with a clove of garlic and add the mushrooms. Season with salt and pepper and cook over high heat for 5 minutes, keeping them crispy. When the water boils, add salt and pour in the farro, cooking it according to the time indicated on the package.
While the farro is cooking, cut the cooked ham, provolone cheese, and carrots into small cubes.
Once the farro is ready, drain it, put it in a bowl and dress it with a drizzle of oil. Add the Brussels sprouts and mushrooms after removing the garlic from both preparations.
Incorporate the cheese and ham, add pepper to taste. Finally, add the carrots and mix all ingredients together.
The winter farro salad is now ready to be served!
