Manicaretti: Italian Food Importers

Farrotto con Acciughe Verdure

(Farrotto Summer Salad)

1/2 cup Rustichella d' Abruzzo Whole Grain Farro
1 lb. ripe tomatoes, large dice
1 red onion, thinly sliced
1 cucumber, medium dice
2 stalks celery, small dice
3 Rustichella d'Abruzzo anchovies, fine chop
1/2 cup Tenuta Di Capezzana Extra Virgin Olive Oil
3 teaspoons Castello Di Volpaia Red Wine Vinegar
12 basil leaves
parsley, chopped

Soak farro in cold water for 20 minutes. Drain farro, pour into pot, covering liberally with stock. Bring to a boil, turn down to a simmer and cook for 20-25 minutes. Drain and cool.

Combine tomatoes, cucumber, red onion, celery, and anchovies. When ready to serve, mix farro, and tomato mixture with the oil and vinegar. Season with salt, fresh ground pepper, parsley, and torn basil leaves.

Serves 8

Rolando Ruiz Beramendi, founder of Manicaretti Italian Food Imports