Ingredients
SERVES 6
– 400 g farro
– 2 zucchinis cut into rounds
– 400 g caramote prawns deveined and cleaned – head and shell removed
– 200 g squid rings cut in half
– 100 g almonds peeled
– 1 garlic clove
– 5 tbsps. EVO
– ¼ cup white
– 1 ripe mango peeled and diced
– ½ cup soymilk
– 2 tsps. salt
Directions
Heat a little EVO in a wok and gently sauté the garlic for a couple of minutes. Then, add in the zucchinis and sauté them over medium flame. After 2-3 minutes also add in the squid and stir. Right after, incorporate the caramote prawns and keep cooking over medium flame. Pour in the wine, simmer until reduced, dress with a pinch of salt and turn the heat off. Meanwhile, rinse and drain the farro; then toast it in a pot along with 2 tablespoons of EVO. Pour in cold water and bring it to a boil. Cook the farro for ab. 30 minutes or until is tender. Then, drain and combine the farro to the zucchini and seafood mixture, sautéing for a couple a minutes before removing from the heat and setting it aside. At this point, prepare the pesto by placing mango, almonds, the remaining EVO, some salt and soy milk in a large bowl and blending all of the ingredients with an immersion blender until obtaining a smooth texture. Spread the pesto over each individual dish, shape the farro with a small ring mould and place it in the middle of each dish. Sprinkle some almonds on top to garnish and serve warm.
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