Spring Farro Salad

Photo: Giselle Cagli

Ingredients

1 cup of farro

1 cup of cooked fresh spring peas

11 zucchini blossoms (6 for cooking, 5 for garnish)

1 diced zucchini

8 diced date or cherry tomatoes

3 tablespoons of freshly squeezed lemon juice

125 grams of fresh mozzarella di bufala campana (diced)

cup of basil leaves (cut into strips)

4 tablespoons of extra virgin olive oil

1 teaspoon of lemon zest

salt and pepper to taste

Preparation

Cook farro: boil water on a pot, add salt, and farro. Reduce heat to simmer farro for about 20 minutes. Drain and rinse it with cold water.

First wash zucchini blossoms making sure they are dry before cutting. Carefully cut off the stems and remove the pistils. Cut 6 zucchini blossoms lengthwise into strips.

Heat extra virgin olive oil on a medium sized skillet, place zucchini blossoms strips, and cooked for only 5-10 seconds!! Since zucchini blossoms are so delicate, you do not want to overcook them. If you wish, you can also refrain from cooking them at all.

Using the same skillet, heat olive oil over medium – high heat, and cook diced zucchini until golden.

Combine all ingredients and mix them, add 3 – 4 tablespoons of olive oil, and salt and pepper to taste.

Plating the dish: cut the remaining 5 zucchini blossoms into four strips and arranged them evenly on the plate. On the center of the plate, place a round plain pastry cutter and begin filling it with the salad. When the cutter is full, press the salad down to firm up. Leave it for about 10 to 15 minutes to allow salad to compact, and finally take the cutter off.

Final touch: decorate the dish by placing two basil leaves on the center, sprinkle with lemon zest and drizzle with extra virgin olive oil.