Winter Farro Salad

Name: Winter Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Pearled farro 1.6 cups; Brussels sprouts 10.6 oz; Champignon mushrooms 4.3 cups; Prosciutto cotto (whole piece) 5.3 oz; Provolone cheese 5.3 oz; Carrots 1 ¼ cup; Garlic 2 cloves; Water 2 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

609

Calories per serving

Energy Kcal 609
Carbohydrates g 61
of which sugars g 8.8
Protein g 35.5
Fats g 24.78
of which saturated fat g 9.18
Fiber g 11.4
Cholesterol mg 51
Sodium mg 943

Difficulty: Very easy
Prep time: 15 min
Cook time: 30 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Anna Langellotto

We usually associate farro salad with the warm season as it is ideal to prepare in advance and enjoy cold, like the summer farro and barley salad. So why not make it for winter too, maybe for lunch at the office? That's how the idea of winter farro salad was born! No zucchini and cherry tomatoes in this case, but champignon mushrooms and pan-fried Brussels sprouts with added cooked ham, provolone, and carrots for a truly colorful and appetizing dish. With winter farro salad, lunchtime won't be sad and monotonous anymore, and dinners with friends will become a great occasion to present it again!

INGREDIENTS: Pearled farro 1.6 cups (320 g); Brussels sprouts 10.6 oz (300 g); Champignon mushrooms 4.3 cups (300 g); Prosciutto cotto 5.3 oz (150 g) - (whole piece); Provolone cheese 5.3 oz (150 g); Carrots 1 ¼ cup (130 g); Garlic 2 cloves; Water 2 tbsp (30 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Winter Farro Salad

To prepare the winter farro salad, first bring a pot of water to boil to cook the farro. Clean the Brussels sprouts by removing the stem and damaged outer leaves, then rinse them under running water and cut them in half 1. Heat a drizzle of oil in a pan along with a clove of garlic, add the sprouts 2, and sauté them for a minute over high heat, then salt and pour in the water 3.

Cover with a lid, slightly lower the flame, and cook for 8 minutes 4. Now clean the mushrooms with a cloth to remove any soil residues 5, then slice them thinly 6.

In another pan, heat a swirl of oil with a clove of garlic, add the mushrooms 7, salt, pepper, and cook over high heat for 5 minutes 8; they should still be crunchy. At this point, the water will have reached a boil, so salt it and cook the farro for the time indicated on the package 9.

In the meantime, dice the cooked ham 10, provolone 11, and carrots 12.

When the farro is cooked, drain it 13 and pour it into a bowl. Season the farro with a drizzle of oil 14, mix, and add both the sprouts and mushrooms, after removing the garlic from both 15.