Sicilian roasted fennel farro salad with pomegranate and pecorino
(0)
50 min
Under an hour
Kifli Kukták
Karakteres, mégis frissítő szicíliai őszi főételsaláta. Az édeskés, karamellizáltra sült édeskömény, a roppanós fanyar gránátalmamagok, a lágy bébispenót és az illatos pirított pisztácia tökéletes harmóniát alkot a tápláló tönkölybúzaszemekkel, mindezt selymes citromos extra szűz olívaolaj és parmezán jellegű érett pecorino forgácsok koronázzák meg.
Preparation method
Preparation and roasting
Preheat the oven to 200 °C. Rinse the farro (spelt wheat grains), then cook in lightly salted boiling water until tender yet pleasantly al dente (approx. 20-25 minutes). Drain and let cool to room temperature.
Wash the fennels and set aside the green fronds for serving. Cut the bulbs in half, then lengthwise into wedges. Toss with 2 tablespoons of extra virgin olive oil, a pinch of salt, and freshly ground black pepper, then spread onto a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes until golden brown and caramelized.
Toast the shelled pistachios in a dry pan over medium heat for 2-3 minutes until fragrant, then let cool and roughly chop. Cut the pomegranate in half and release the crunchy seeds.
Chef's tip
To make it even heartier, you can also add some roasted chickpeas or grilled chicken breast.
The easiest way to remove the pomegranate seeds is under water in a bowl to prevent the red juice from splattering all over the kitchen.
Ingredients
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