Farro Seafood Salad
Servings 6
Equipment
- Large strainer
- Large non-stick saucepan
Ingredients
- 500 grams Farro
- 200 grams Squid rings
- 6 Scallops
- 200 grams Prawns cooked and peeled
- 200 grams Basa fillet diced into small pieces
- 150 grams Rocket leaves
- 100 grams Peas
- A handful of fresh parsley chopped
- 1 Small carrot chopped
- ½ glass White wine
- 1 Garlic clove chopped
- Extra virgin olive oil EVOO
- Sprinkle of rock salt
Instructions
- Read the cooking instructions on your packet of farro grain. You will normally need to wash or rinse the faro very well before cooking with it as there may be tiny pieces of dirt and powder.
- Put the strainer into the sink and pour the farro into it. Wash the faro thoroughly a few times making sure your move it around with your hands so that is it washed well.
- Place the farro into a large non-stick fry pan and cover it with 5 cups of water.
- E ora si mangia, Vincenzo’s Plate….Enjoy!