Farro salad in glasses


Barbara Benvenuti

Serve 6

In a pot of boiling salted water cook the farro   for at least 20/25 minutes. Drain it and let it to cool down. Inside a glass start to create layers with the ingredients: farro - soleggiati tomatoes -  olives - cured beef cut into strips - Montasio/Asiago cheese cut into strips. Finish with a garnish of fresh basil leaves, some soleggiati and a drizzle of extra virgin olive oil.

For a “vegetarian” version  replace the cured meat with slices of mopur (wheat muscle) and the cheeses with diced tofu.