Tuscan roasted pepper farro salad with pecorino
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40 min
Quick
Kifli Kukták
Laktató toszkán őszi gabonasaláta pirított tönkölybúzaszemmel (farro), édesre sült kápia paprikacsíkokkal, pikáns érlelt pecorinóval, ropogós fenyőmaggal és friss rukkolával. Melegen és langyosan is kiváló főételsaláta.
Preparation method
Preparation and roasting
Preheat the oven to 200 °C. Wash the kapia peppers, cut them in half, remove the core and seeds, then slice them lengthwise into finger-thick strips.
Place the pepper strips on a baking sheet lined with baking paper, drizzle with 1 tablespoon of extra virgin olive oil, season lightly with salt and pepper, and roast for 20-25 minutes until the edges are caramelized and tender.
Cooking the farro and toasting the pine nuts
While the peppers are roasting, cook the farro (spelt grains) in plenty of boiling, lightly salted water until al dente (approx. 20-25 minutes), then drain and let cool slightly.
Chef's tip
After taking the roasted kapia peppers out of the oven, it is worth covering them for a few minutes to steam; this makes the skin easy to peel off if you want an even softer texture.
The salad is best served lukewarm, but it also keeps perfectly packed as a cold lunch for the next day, as the flavors of the pecorino and balsamic vinegar meld together even more.
Ingredients
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