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Sciacquare bene sotto acqua corrente l’orzo, quindi cuocerlo per 40 minuti in acqua bollente salata.
Intanto pelare i cetrioli e tagliarli a dadini. Lavare le pesche e tagliarle a dadini. Lavare i pomodorini e tagliarli a metà. Tagliare a julienne fine le foglie di basilico. Riunire tutto in una ciotola aggiungendo lo yogurt, qualche goccia di succo di limone, sale, pepe nero, olio, scorza di limone e amalgamare bene il tutto. Assaggiare e, se necessario, aggiungere ancora succo di limone e correggere di gusto.
Quando l’orzo è pronto, scolarlo e raffreddarlo sotto acqua corrente. Unirlo nella ciotola dei condimenti e amalgamare. Sbriciolare con le dita una quantità di bacche di pepe rosa a piacere e mescolare.
Servire l’insalata fredda di farro con un goccio di olio e ancora una grattugiata di scorza di limone.
piatti unici
Insalata fredda di farro con pesche, pomodorini, cetrioli e basilico
Ricetta per
4 Persone
15 minTempo di preparazione
40 minTempo totale
SempliceDifficoltà
Ingredienti
240 grOrzo perlato
2 Cetrioli
24 Pomodorini datterino
2 Pesche noce a pasta gialla o bianca molto sode e grandi
200 grYogurt greco o bianco (per una versione vegana usare yogurt vegetale)
q.b.Succo di limone
16 Foglie di basilico
q.b.Scorza di limone non trattato
q.b.Olio extravergine di oliva (evo)
q.b.Sale
q.b.Pepe nero
q.b.Pepe rosa in bacche
Di: Alice Tognacci
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