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Prawns and Farro (Spelt) Salad

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  • Translation: Insalatina di Farro e Gamberi di Fiume
  • Region: Tuscany


  • 16-20 large shrimp (prawns)
  • 1¼ cup (150 gr.) whole Farro (spelt)
  • 4 handfuls Arugula (rocket salad)
  • 10 pitted black olives
  • 2 Tbsp (30 ml.) of balsamic vinegar glaze
  • 6 cherry tomatoes
  • Basil
  • 5 oz (150 gr.) mild semi-soft cow cheese
  • Salt and pepper










  1. Clean shrimp, blanch them for 1 minute  and  then peel them.
  2. Soak the shells of the shrimp in enough olive oil to cover them for 1 hour and place in the oven at 100F (40C). Filter and keep the oil.
  3. Wash the farro and simmer in water for about 10 minutes or until “al dente”.
  4. Cool it in water, drain and season with oil.
  5. Cut the cheese in small cubes.
  6. Cut the tomatoes in small quarters
  7. Chop the basil and rocket salad.(Arugula)
  8. Add everything including the olives to the farro.
  9. Drizzle with olive oil and balsamic vinegar and serve with shrimp