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TN&M in the Kitchen: Truffled Farro Salad

By: Steve Keenan Journalist | Specialist in rural tourism

TN&M joins chef and creator of Divina Cucina, Judy Witts Francini, as she shares a Truffled Farro Salad recipe from her cookbook, Secrets from my Tuscan Kitchen. Inspired by a trip to Umbria, passed on by word of mouth from the chef of the castle where Judy dined, this healthy, simple, recipe features the famous fruit of the Umbrian forest: Italian truffle.

Truffles for salad


Divine Cucina is a Market-to-Table concept in Chianti and Sicily, which offers a week-long combination of three hands-on cooking days and tours of wineries, butchers, cheese makers and other artisans. The site also offers market tours in Florence and bespoke food tours in several regions of Italy. Judy has lived in Italy since 1984, and is also an author, blogger and creator of the Taste Chianti app, which includes advice on eating out, from Michelin-starred restaurants to simple wine bars and truck stops. 

Truffled Farro Salad

Serves 4 - Cook in 1 ½ hour plus overnight to soak chickpeas 

Ingredients

- 280g farro (spelt, or emmer)

- 85g black truffles

- 280g chickpeas, washed and soaked 

- 300g cherry tomatoes, cut into halves or quarters

- 1 garlic clove, finely chopped

- 10g fresh parsley, finely chopped 

- Salt and pepper

- Chilli flakes (optional)

- Fresh rosemary, finely chopped (optional)

- Fresh basil, finely chopped (optional)

- Fresh sage, finely chopped (optional)


Preparation

Step 1 

Wash and soak the chickpeas overnight in cold water, changing the water three times. Cook the chickpeas in the same water for 1 hour (adding more water if needed during cooking).

Step 2 

Cook the farro in lightly salted water until tender (approximately 15-20 minutes — making sure not to overcook the farro or chickpeas). In a frying pan, lightly sauté the garlic and herbs in olive oil, adding the cherry tomatoes. Add the drained chickpeas, farro and drizzle with a bit of broth until cooked.

Step 3

Once cooked and off the flame, stir in shavings of black truffle. Serve warm with a slice of fettunta — a thick slice of toasted Tuscan-style bread, lightly rubbed with a clove of garlic and seasoned with a little salt. (N.B. Truffle oil can be used instead of fresh truffles). Buon Appetito!

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