FARRO SALAD WITH HOT SHRIMPS AND SHREDDED SAVOY CABBAGE or INSALATA DI FARRO E VERZA CON GAMBERETTI PICCANTI

Thanks a lot to all of you who are participating in my readers poll, I really appreciate it. It's so interesting to get a kind of overview of at least some of you and then we have the fact that I am so damned curious. I can't deny that, if I could I would put up personal questions for you answer but unfortunately that would be to go a bit too far. Still wish I could. And I have to remember that those of you who comment on my more personal posts do let me know a little about you. But still. I often wonder why people are so reticent about telling what they feel about things, their lives or themselves. I'm far more worried about appearing as if I brag or show off than telling you about my feelings on a certain aspect of something, that feels far more dangerous. But we all brag or show off in a way or other don't we, in positive or negative ways so I'm walking on a very thin like there. Better not to think too much about it, one never knows where it ends.
So that leaves me with a recipe, another one featuring that head of Savoy cabbage I got last week. This time I have made a salad with farro/emmer, hot shrimps and shredded raw Savoy cabbage.





FARRO SALAD WITH HOT SHRIMPS AND SHREDDED SAVOY CABBAGE or INSALATA DI FARRO E VERZA CON GAMBERETTI PICCANTI


Farro or emmer as it is called in English
Savoy cabbage
Small shrimps
Chili pepper
Garlic
salt
Extra-virgin olive oil

- Boil the farro in salted water until soft.
- Shred the greener parts of the cabbage.
- Chop garlic and chili and sauté in a little olive oil for a minute before you add the shrimps.
- Sauté the shrimps quickly and then add them and the oil to the farro. Mix well.
- Add the shredded cabbage, toss the salad and serve.