Easy Italian Recipes

 MAKE 4 SERVINGS

- 1 cup (6 oz/185 g) farro
Sea salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 cup (6 oz/185 g) cherryor grape tomatoes, stemmed and halved
- 1/2 cup (2 oz/60 g) crumbled ricotta salata cheese
- 2 green (spring) onions, including tender green tops, thinly sliced
- 1/4 cup (1/3 oz/10 g) shredded fresh basil

Farro, an ancient form of wheat, is cultivated primarily in the regions of Tuscany and Umbria. The light brown grains have a full, nutty flavor that is delicious in soups and salads. Soaking the farro before cooking ensures that the grains will cook evenly.

In a large saucepan, combine the farro and 2 qt (2 I) water and let stand for 1 hour. Place the pan over medium-high heat, bring to a boil, and add 1 teaspoon salt. Reduce the heat to medium or medium-low, so the farro simmers steadily, and cook, uncovered, until tender yet stili slightly firm and chewy, about 25 minutes. Remove from the heat and drain well in a fine-mesh sieve.
In a serving bowl, whisk together the olive oil and lemon juice until well blended. Whisk in salt and pepper to taste. Add the farro and toss well. Gently stir in the tomatoes, ricotta salata, green onions, and basil until ali the ingrediente are evenly distributed. Serve at room temperature.

Buon appetito!