The Farro is the first type of cereal never consumed by man, characterized by the fact to have been widely consumed in Italy and only recently rediscovered by organic farmers for the high nutritional value and taste, for the hypoallergenic properties and as little demanding in fertilization and much more resistant to diseases of other cereal species. Appreciable in whole grains, broken or in flour, Rustichella d’Abruzzo offers the consumption of this type of whole grain cereal, that is, with the grain not treated, but this way still in possession of his protective outer film called Glumetta. Tasty and filling, providing energy without burdening because of its high digestibility and consumed by prolonged soaking in water, spelled is used in various ways such as soups, dry, porridge, bread, pasta, fresh antipasto, pastries, buns or products breakfast. Here’s a fresh recipe for summer with Broken Farro 100% from Abruzzo, tuna and mozzarella.
350 g of Broken Farro 100% from Abruzzo by Rustichella d’Abruzzo
250 g of tuna in oil
200 g of datterini cherry tomatoes
150 g of mozzarella
150 g of corn
Fresh leaves of basil
Intosso PrimoGrano Evo Oil by Rustichella d’Abruzzo
Pinch of salt
Put the farro in a mixing bowl with water for 25 minutes, then wash it and boil for 10 minutes in hot water (or 20 minutes if you use cold water). Drain the broken farro and cool at room temperature.
Wash the datterini cherry tomatoes and cut it in halves, then add tuna, corn and fresh leaves of basil to datterini cherry tomatoes with a drizzle of Intosso PrimoGrano Evo Oil by Rustichella d’Abruzzo.
Add mozzarella and a drizzle of Intosso PrimoGrano Evo Oil by Rustichella d’Abruzzo. Mix gently with a serving spoon and add a pinch of salt to taste.