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Summer Farro Salad
August 11, 2016 by 7 Comments
Farro is a quick cooking grain that has a nutty and slightly chewy texture, it holds up really well in salads and pairs perfectly with grilled meats, poultry and fish. It’s hearty enough to eat alone and the leftovers are great for lunch the next day, so it’s a win win as far as I’m concerned!
I’ve made a springtime farro salad and posted it on my blog in the past and a few other salads using farro, but this is my version of a summertime farro salad. I’ve included in the ingredients the best that summer has to offer right now while the flavors are really at their peak, sweet corn, juicy tomatoes, aromatic basil and fresh zucchini squash.
I also added in some pearl sized mozzarella balls because I just love how they visually look in this salad, but if you can’t find them you can certainly chunk up a larger ball, the taste will still be the same.
This salad is so delicious you’ll want to make it for your next cookout, bring it to a picnic or just make it for your own mid week lunches.
On a hot summer day I can eat this alone for dinner and be totally satisfied!
Go get some farro and make this before summer ends!
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Summer Farro Salad
Author: Marie
Ingredients
- 1 cup of uncooked farro
- 1 8oz. container of fresh mozzarella pearl size, or chunked up from a larger ball, drained and patted dry
- 1 small yellow squash and 1 small zucchini made into ribbons with a vegetable peeler
- 1 large ear of corn, cooked and kernels shucked
- 1 container of rainbow colored cherry tomatoes, cut in half
- kalamata olives, a good handful
- fresh basil
- 1 garlic clove
- olive oil
- 1 lemon
- DRESSING:
- Whisk together ½ cup extra virgin olive oil and the juice of one lemon, salt and pepper
Instructions
- Place the farro and three cups of water with a pinch of salt into a sauce pan, bring it to a boil then cover and simmer for about 25 minutes. water should be absorbed and farro tender but still chewy.
- Drain farro, then spread it out onto a rimmed baking sheet so it can cool down without continuing to cook.
- In a bowl add the sliced tomatoes, one grated garlic clove, some chopped basil and enough olive oil to coat. Let it sit for a little bit so juices can start flowing.
- Grab a bigger bowl and add all the ingredients, along with the tomatoes and gently toss together. Spoon some of the lemon and olive oil dressing all over and toss carefully, to taste.
- Spread salad mixture onto a nice platter adding as much chopped basil as you like, plus salt and pepper to taste.
Plum Almond Cake
August 4, 2016 by 23 Comments
Every summer around this time of year I look forward to those tiny dark Italian plums that start to appear at the farm stands and markets, as soon as I see them I scoop them up to make a cake or a torte. Last year I made the Purple Plum Torte from the N.Y. Times Cookbook.
This year I couldn’t wait to make the Plum Almond Cake from Williams Sonoma’s Rustic Italian by Domenica Marchetti, and I’m so glad I did, its my new favorite!
I could go on and on about how fabulous this recipe is but you’re just going to have to make it for yourself. I loved the texture of the crumb, there’s almond meal added in and it makes the texture and taste so amazing.
There’s also almond flavoring throughout, but what seals the deal for me is the crunchy almond topping, so much flavor in each bite!
The plums get all jammy as they bake and a pretty ruby red color appears, such a wonderful dessert, I hope you make it!
If you can’t find the small Italian plums I’m sure any variety would be just as good, in fact I think any stone fruit would work just fine.
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Here’s a link to the original recipe, below is my adapted version.
Plum Almond Cake
Adapted from Williams -Sonoma's Rustic Italian by Domenica Marchetti
Author: Marie
Ingredients
- ½ cup avocado oil
- 1 cup, unbleached flour
- ½ cup almond meal
- 2 teaspoons, baking powder
- ¼ teaspoon, salt
- 1 egg
- ½ cup, half and half
- juice and zest of 1 lemon
- ¾ cup sugar plus 2 tablespoons
- 1 teaspoon, pure almond extract
- 9 Italian plums, halved and pitted
- ¼ cup of sliced almonds
- 2 tablespoons unsalted butter, room temp
Instructions
- Pre-heat the oven to 375 degrees. Butter an 8 inch springform pan then dust with flour and tap out the excess.
- In a large bowl whisk the flour, almond meal, baking powder, and salt.
- In another bowl combine the oil, egg, half and half, zest and juice, sugar and almond extract, blend together.
- Add the wet to the dry whisking until combined.
- Pour batter into prepared pan, arrange plums on top of batter, cut side up.
- Mix together the 2 Tablespoons of sugar, almonds and butter, then dot the topping all over the cake.
- Bake for around 45 minutes, I put my pan on a rimmed baking sheet for easy in and out of the oven.
- I ended up baking mine a little more because the color wasn't deep enough and ovens do vary, just make sure the center comes out clean.
- Let it cool for at least 20 minutes before you remove the ring and cut into it.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
