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Tuscan Farro Salad | With Cavolo Nero Chips & Burrata
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30 min
Quick
Gurkerl Küche
Ein toskanischer Herbstsalat der Extraklasse: Zart gekochter Dinkelreis trifft auf kross im Backrohr geröstete Schwarzkohl-Chips, cremige Burrata und goldene Pinienkerne. Abgerundet mit frischem Zitronenabrieb und feinstem Olivenöl ist dieses Gericht eine vollendete Kombination aus herben Röstaromen und milder Cremigkeit – sättigend, gesund und 100 % vegetarisch.
Ingredients
Preparation method
Preparation
Preheat the oven to 175 °C top/bottom heat and line a baking sheet with parchment paper. Rinse the spelt rice (farro) in a sieve under cold water. Then cook in a pot with plenty of salted water for about 20–25 minutes until al dente, then drain and let cool briefly.
Wash the fresh cavolo nero and pat dry. Remove the tough ribs and tear the leaves into bite-sized pieces. Peel and finely chop the garlic. Rinse the lemon with hot water, finely grate a little zest, and squeeze the juice of half a lemon.
Oven cooking
In a bowl, toss the cavolo nero leaves with 2 tbsp extra virgin olive oil, the chopped garlic, a pinch of chili flakes, and a little fine salt so that all the leaves are lightly coated. Spread evenly on the baking sheet.
Chef's tip
Perfecting cavolo nero chips: Make sure the kale leaves are completely dry before marinating. This ensures they become wonderfully crispy in the oven instead of leathery.
Burrata enjoyment: Take the burrata out of the refrigerator about 15 minutes before serving. At room temperature, the creamy center unfolds its full, velvety flavor.
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