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● Farro Salad
1⁄2 pound farro
salt
4 large ripe tomatoes, diced
6 basil leaves, thinly sliced
1 leek, white parts only, thinly sliced
2 cloves garlic, minced
1⁄4 cup basil oil, or substitute extra-virgin olive oil
freshly ground pepper
pine nuts, toasted (optional)
Parmigiano-Reggiano, shaved
Rinse the farro carefully in cold water. In a large pot, arrange the farro with enough water to cover by 4 inches and add salt. Cover and cook over medium heat until tender, about 45 minutes, adding more water if necessary. Drain thoroughly. Rinse the farro in cold water to remove the starch, drain again and transfer to a large bowl. Add the remaining ingredients and toss until well combined. Serve lukewarm or refrigerate and serve cold. ● Serves 4 to 6
Wine
Suggestion, Light-Bodied with a delicate bouquet: Beneventano Fallanghina