桃子,番茄,油炸法罗沙拉与布拉塔
当夜幕降临,祈求我在户外用餐时,我想要的是清淡但令人满意的东西。我想要一些充满夏季农产品的东西。我想要一些清凉爽口的东西,可以配上一杯清爽的葡萄酒。亚搏电竞是的,我要一份沙拉。但不是普通的沙拉,更不是蹩脚的沙拉——对我来说,这是一种犯罪,因为这个季节已经成熟,有这么多惊人的可能性。这是我在那些难得而又悠闲的夜晚做的沙拉。它的特点是,多汁的桃子和多汁的西红柿的诱人组合,涂上一层薄薄的调料,刚好湿润——所以没有什么能掩盖水果的味道。大块的burrata奶油在这里很漂亮,提供了奢华的丰富,再次,不与水果竞争。炸法罗粉可能是最好的部分。这种谷物嚼起来非常脆,就像小小的玉米坚果,带有一种难以抗拒的坚果土味。它们制作起来又快又容易——尤其是如果你从商店里买现成的法罗干酪(我通常从塔吉特超市买)。这些事先煮好的谷物摸起来很干,这意味着它们是安全的,随时可以扔进热油里。 If you were to cook your own farro, you’d need to air it out for a few hours to remove all surface moisture so that the hot oil won’t pop and bubble over. (Trust me; I know this from experience.)You’ll only use half of the fried grains for this salad, but it makes sense to go ahead and fry it all up while you’re at it so you’ll have leftover crunchies to play with. They hold beautifully in an airtight container at room temperature for a week or in the freezer for three to four months. Use them on any salad, over a creamy soup, on casseroles, on pasta tosses, over scrambled eggs, and even on an ice cream sundae—basically wherever you crave a little crunch.