Summery farro with aromatic caper brittle

Recipe of the chef Rubina Rovini


for 4

240 gr Bartolini Umbrian pearl farro
150 gr Datterini red tomatoes
2 slices of stale bread
8 salted capers
10 gr pine nuts
1 organic lemon
1 cucumber
1 Tropea red onion
Fresh basil
Salt and pepper
White vinegar
Bartolini DOP extra virgin olive oil


Cook farro in a pot of boiling salted water for 20 minutes.
Desalt the capers and dry them, roughly mince them together with the pine nuts and the bread without its crust.
Toast in a pan with a little bit of extra virgin olive oil until the caper brittle has browned and save it.
Once it has cooled, add the finely-grated lemon rind.
Slice Datterini tomatoes and dice the cucumber without its seeds.
Finely cut the onion and put it into water and vinegar for 30 minutes, drain and dry it.
Season farro with the tomatoes, the cucumber, onion, salt, pepper and fresh basil.
Serve it up by sprinkling some caper brittle and basil.