Farro is used in gourmet recipes from polenta to pasta to desserts, and is regaining popularity among chefs and health-conscious eaters because it has not yet been genetically modified, and it is low in calories and rich in fibre, vitamins and protein.
Be sure to cook farro thoroughly. Do not cook it al dente if you plan to eat it cold because, just like any other grain, it becomes tougher as it cools. Dress it while still warm so the flavours will penetrate the grains and prevent toughening.
This salad can be made one or two days in advance, but add the tomatoes just before you eat it for a fresher taste and texture. And feel free to experiment by adding whatever ingredients you enjoy.
Servings: 8 to 10
Ingredients
1 cup farro (or grain of your choice)
Salt, to taste
1 teaspoon red wine vinegar
2 tablespoons olive oil
2 cups French beans, parboiled and cut into 1-inch lengths
2 cups peaches-and-cream corn kernels, cooked
1 cup black olives (Infornate preferably), coarsely chopped
1 bunch basil leaves, chopped
1 bunch Italian parsley leaves, chopped
Black pepper, to taste
2 cups ripe multicoloured tomatoes
1 cup soft pecorino cheese, grated
Method
Presoak the farro in cold water and let stand at room temperature overnight.
Drain the farro, add fresh water and boil until the grains are tender. This should take about 20 minutes. Turn the stove off and let the farro sit in the water for about five to 10 minutes.
Drain and immediately season with salt, red wine vinegar and olive oil. This will allow the farro to absorb all the flavours.
Once the farro has completely cooled, add the beans, corn, olives, basil and parsley and season with salt and black pepper. Add more olive oil and vinegar, according to your taste.
Just before serving, chop the tomatoes and add them along with the cheese. Mix well and serve.
Massimo Capra is chef and co-owner of Mistura Restaurant and Sopra Upper Lounge in Toronto, and guest chef on the show Restaurant Makeover.