Manicaretti: Italian Food Importers

Farro con Finocchio e Arance

(Farro, Fennel and Orange Salad)

1 cup Rustichella d'Abruzzo Whole Grain Farro
2 T. Olio Verde extra virgin olive oil
pinch Francioni fennel pollen
1/4 cup fennel, diced and blanched
1/4 cup fennel, thinly sliced
1/8 cup red onion, small dice
1 each orange, peeled and segmented
6 mint leaves, chiffonade
1 tsp. Agrumato Orange extra virgin olive oil
1 T. Castello di Volpaia Red Wine Vinegar
pinch chili flakes
fennel fronds for garnish
a pinch Ittica d'Or fine salt and freshly ground black pepper to taste

Preheat oven to 350°.

Toss farro with 1 T. extra virgin olive oil, salt and pepper. Toast in the oven for 10-15 minutes.

Place toasted farro in a pot covered with water. Bring to a boil. Add fennel pollen. Simmer 30-40 minutes. When almost done, add salt. Cook until grain is tender, being careful not to stir too much. Cool on a sheet pan.

Mix the rest of the ingredients together, adjusting seasoning as necessary. Serve at room temperature.

Serves 4

Zach Allen, Chef-Otto Enoteca and Pizzeria