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A MARIO BATALI RECIPE

Farro with Cucumbers

Recipe courtesy of Molto Gusto (ecco 2010)

PostImage_farro-w-Cucumbers

 


Ingredients

Makes 6 Servings

Basil
Olive Oil
red onion

8 ounces (about 1 ½ cups) farro, preferably “perlato,” or semipearled, or wheat berries, picked over and rinsed
1 pound cucumbers, cut into ¼-inch dice
1 medium red onion, cut into ¼-inch dice
1 red finger chile or Serrano chile, cut into tiny dice
1/3 cup packed fresh basil leaves, thinly sliced (chiffonade)
½ cup Red Wine Vinaigrette (recipe below)
Maldon or other flaky sea salt

 

Red Wine Vinaigrette

Makes 1 Cup

¼ cup red wine vinegar, preferably Chianti
¼ cup sparkling water
½ cup extra virgin olive oil, preferably Ligurian

 

Whisk the vinegar, water, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 5 days.)

 

Directions

Combine the faro and water to over by 2 inches in a large saucepan and bring to a simmer, skimming off the foam. Reduce the heat to a bare simmer and cook until the farro is just tender, about 25 minutes if using pearled farro, about 1 ½ hours if using whole-grain farro (or wheat berries).

 

Drain the farro and transfer to a large bowl. Add the cucumbers, onion, chile, and basil, mixing well. Add the vinaigrette, tossing well. Season well with salt and serve, or let stand at room temperature for 1 hour to bring out the flavors. (The farro can be refrigerated for up to 3 days; bring to room temperature before serving.)

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