An easy dish for the summer months, this farro salad topped with prawns is flavorful and light.
[cooked-sharing]
Directions
1620 large prawns
1 ¼ cups whole farro
4 handfulls arugula
10 black olives
2 tbsp balsamic vinegar glaze
6 cherry tomatoes
basil
5 oz mild semi soft cheese
salt
pepper
Directions
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
CategoryFirst Courses, Pork-Free
Ingredients
Directions
1620 large prawns
1 ¼ cups whole farro
4 handfulls arugula
10 black olives
2 tbsp balsamic vinegar glaze
6 cherry tomatoes
basil
5 oz mild semi soft cheese
salt
pepper