Salad or entree - Lactose free
1 1/2 cup Italian Farro
1 lb calamari, thinly sliced
1/2 cup Italian dried black olives
1/2 lb fresh tomatoes, diced
1 tbsp chopped fresh chives
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 garlic clove
1/4 cup Italian capers, packed in salt and rinsed
4 tbsp Italian extra virgin olive oil
Bring a large pot of water to a boil; when it boils, add salt and farro, stir and cook until al dente (about 25-30 minutes).
In the meantime, warm up 2 tbsp olive oil in a large non-stick skillet and sautee garlic until golden; add calamari and sautee until soft, season with salt (and hot pepper flakes, if desired); discard garlic. Set aside to cool down to room temperature.
When farro is al dente, drain and cool it down under cold water.
Arrange farro and calamari in a bowl big enough to contain both, then drizzle with olive oil. Stir in diced tomatoes, olives and capers; then add herbs and mix well to combine all ingredients.
Season with salt and more oilve oil, if necessary.
This recipe serves 4-8 people, depending on what else is served.
- You can squeeze 1 lemon and add it to the salad dressing