Drive away with green broad beans and ricotta
starters from Italy
Pie farro salad
Pie farro salad
translated by Italian with
Farro salad with mayonnaise with capers, onion and Sour candy and balsamic vinegar. Bring two aluminum molds
Put to boil the water for farro. Meanwhile, wash the zucchini, tomatoes and yellow pepper.
Halve the tomatoes and deprive them of the pulp. Cut a quarter of a yellow pepper and remove the seeds. Halve the zucchini and remove the white part. Cut everything into small cubes.
Halve the garlic, finely cut and deprive him of the soul. In a pan pour oil and garlic over low heat for browning.
Then pour the diced peppers and let simmer covered for 5min. Add the diced zucchini and let it go for another 5min. If necessary add half a glass of water.
Finally add the diced tomatoes, salt and cook for further 5 min. Turn off and set aside.
As soon as the water boils, add salt and pour the farro and cook for 15min. Drain and pass into ice water to stop its cooking. Joining him to the vegetables and season on a high heat for 5 min. Switch off.
Meanwhile peel onions, eliminate the outermost layer and cut into slices. Prepare a mixture of 100ml of water, 1 tablespoon sugar, 1 tablespoon of apple cider vinegar.
In a pan pour oil and onions, let go for 5min and then add the mixture, making cook for 15min to moderate flame. off and let it sit.
In a pan pour balsamic vinegar, red wine and sugar. Allow to reduce until obtaining a concentrated semi-liquid required to form the candy.
In a glass suitable for the blender, put 1 egg yolk 1 whole egg and capers salt the oil and the vinegar. Immerse the blender and start, until the mayonnaise with capers.
In the pan with the vegetables and spelled, a flame off, grate a piece of ginger juice of a slice of lemon, a tablespoon of sweet and sour onions and stir. Take two molds and fill.
On a plate, invert the mold and begin populating the plate with: mayonnaise and sour onions, grated lemon peel and caramel balsamic vinegar.
To add a touch more blacks blueberries, pomegranate, drops of balsamic vinegar and a sprinkling of pepper.