Farro salad, beans and vegetables
Instructions
Roast and peel the peppers.
Cut into listarelline.
Boil the farro in salted water for 40 minutes and let cool.
Garlic rub a salad bowl, then stir in the barley, peppers, spring onions, sliced olives, beans.
Season with an emulsion of olive oil, lemon juice, salt, pepper.
Sprinkle with chopped parsley.
Ingredients and dosing for 4 persons
- 200 g of spelt
- 200 g of boiled cannellini beans
- 2 peppers
- 3 spring onions
- 1 clove of garlic
- Gaeta olives
- Parsley
- Olive oil extra-virgin fruity
- Lemon juice
- Sea salt
- Pepper