Pearled Farro Grains, Shaved Manchego, Seeded Peperoncinis and Salumi Cold Salad
Tuesday, July 9, 2013
Process: Cook and prep above four ingredients, portioning 3:1:1:1, respectively; set aside in fridge.
Make dressing using Chianti vinegar - again, its complexity, as you like it: I use pretty much all my whole, dried spices and seeds in my cupboard (a Mediterranean bias menagerie - from bay leaf to mustard to coriander to mint and so on...) - and then shaken in a small jar, lid tight, with sugar, salt, back pepper and chili flakes, some olive oil, to taste and to balance, achieving intense floral and mineralogical perfume when you open the lid.
To serve: Take farro salad from fridge, add a pinch or two of dried chives, then strain dressing in. Mix to coat well. Plate it as first course.
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Plus: Smoked White Fish - between Tabbouleh Greenery and Grated Pickled Beets - Grilled Baguette Sandwich (with Tzatziki yogurt dip)
Process: Pretty simple - all ingredients are available at Sahadi's in Brooklyn; assembling them as imagined in the title is what needs to be done - and you're good to go (heating the sandwich, of course, to crunch it up).
Eat after or with Farro salad (and summer beer, your choice, and Tim's jalapeno chips are super). Don't forget the tzatziki!
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