Insalata di farro con zucchine e pecorino (farro salad with zucchini and pecorino) – Living a Life i
Chewy farro contrasts with pan-fried zucchini and earthy pecorino in this quick, healthy Italian salad perfect for summer. Enjoy as a starter or side.
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Cooking tools:
- Peeler
- Citrus press
- Kitchen scale
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 200 grams farro – typically emmer wheat (can substitute spelt or pearl barley)
- 2 cloves garlic , bruised (or finely chopped if you like garlic)
- 500 grams zucchini, rinsed, ends removed and cut into 1 cm pieces ½ cm thick
- ¼ teaspoon marjoram (can substitute 2 teaspoons finely chopped fresh mint)
- pecorino cheese , shaved
- 1 lemon , juiced
- 70 mls extra-virgin olive oil
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