Quick Faro and Blue Cheese Salad with Intimo Blanco
This is the new risotto, it takes a fraction of the time and is less fatty and stodgy - perfect for any time of the year. Moreish on its own, or with any grilled or barbequed meat, friends will soon be asking you for the recipe. Faro (Italian Spelt) is the star of the show; get the quick cook stuff from Waitrose which only takes 10 mins. I am loath to give weights and measures and feel free to substitute any of the ingredients to suit.
Serves 4-6 or more depending on how you are eating it.
250g quick cook Faro
Chicken stock or water
2 good quality apples
1 packet of bitter leaves such as watercress
1 large wedge of dolcelatte or gorgonzola
1 pack of Hazlenuts toasted and roughly chopped, or pinenuts
A squeeze of lemon juice
Generous glug of extra virgin olive oil
Generous seasoning – especially sea salt
Cover the Faro in an inch of water or chicken stock, bring to the boil and simmer for 10 minutes, until al dente. You want a firm grain with bite and texture so be mindful not to overcook. Drain well, allow to cool for 5 minutes. Add to serving bowl and drizzle over extra virgin oil and a squeezed half lemon. Now simply add your chosen ingredients; chopped apple, chopped sticky gorgonzola, a whole pack of watercress. Please taste at this point and add more oil, lemon and seasoning; grains always need it. This salad is gorgeous warm, but equally delicious cold so go with the flow.