Another efford to traslate in english. This time is one of my personal recipes with the beloved “farro del Pungolo”, a special type of farro original of the Viterbo area, closed to Roma. The name of the recipe comes from the fact that I did it with what remained me after a 24-people picnic.
THE DAY AFTER FARRO AND BARLEY SALAD
Doses for one person
50 gr farro
50 gr barley (orzo perlato)
4 -5 sun-dried tomatoes
Some rocket (rucola in Italian, rughetta in Rome)
1 tablespoon of grated Pecorino Romano
In a pad put sun-dried tomatoes with some water, olive oil and balsamic vinegar. Boil for 5-10 min, till water is absorbed by tomatoes.
Boil the water with some vegetable stock and add first the Farro and after 10 minutes the barley. Cook for other 20-30 minutes.
Cut in small pieces rocket and dried tomatoes.
Finally, put the farro and orzo under the water in order to stop their cooking.
Add other ingredients.
This entry participates to the Lucullian delights – The Heart of the Matter Blog event .
Participate participate …
The original post in Italian is here