- Single dish
- 40 min
Farro Salad with Roasted Red Peppers and Nonno Nanni Primosale
200 g farro
3 red peppers
two handfuls pitted Taggiasca olives
1 sprig fresh marjoram
2 packages Nonno Nanni Primosale
juice of one lemon
olive oil, as needed
½ garlic clove, crushed
½ teaspoon fine sea salt
Nonno Nanni Primosale is a fresh, delicate, firm cheese.
Cook the farro in plenty of salted water. Drain and set aside. Roast the whole peppers under the broiler. Turn them every so often to cook on all sides. (about 30 minutes) When they are done, take them out of the oven, seal tightly in aluminium foil and let cool. Remove the skins and seeds and slice. Make the sauce: mix the lemon juice with the oil, crushed garlic and salt. Put the farro in a large bowl, add the sliced peppers, olives and dressing along with the Nonno Nanni Primosale cut into cubes. Serve the farro salad with fresh marjoram.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola