Servings:
4
Prep time:
25
Cooking time:
50
INGREDIENTS
- - 300 g of grape
- - 200 g of spelt
- - 2 bell peppers, yellow
- - 2 carrots,
- - 2 shallots
- - 1 tablespoon of sugar
- - 1 bunch of basil
- - ½ cup of vinegar
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Boil the diced carrots for 10 minutes in a liter of lightly salted water, then drain with a slotted spoon.
- Recover 750 ml of the cooking water and cook the farro for 35-40 minutes in a covered pot and over medium-low. At the end of the fund must be dry.
- Chop the shallots and saute for 5 abundant minutes in the pan along with 2 tablespoons of olive oil, add the peppers into small cubes, salt lightly and cook for 10 abundant minutes.
- Halve the grapes and add to the peppers, along with the carrots, cook for another minute and pour in a bowl, trying to leave in the pan all the cooking fund.
- Add the sugar and vinegar, heat over a low heat for a few minutes and then pour this dressing over the mixture of vegetables and fruit, stir and check for salt.
- Season the warm spelt with a tablespoon of olive oil and the chopped basil, add the sweet and sour vegetables and serve immediately.
