Tuscan Farro Salad to Accompany Brunello di Montalcino

The recipe adapts a classic summer farro salad to avoid the vinegar or lemon acidity that can conflict with Brunello. Mascarpone and Parmesan provide creaminess and savoury depth, while tomatoes, carrots, zucchini, basil and garlic retain the freshness of a vegetable-led dish.

First, half a cup of halved cherry tomatoes is seasoned with olive oil, half a teaspoon of salt, black pepper and chopped basil, then rested for at least 15 minutes. Two cups of farro are cooked in slightly more than an equal volume of lightly salted water or stock until al dente, approximately 15 minutes, drained and allowed to cool slightly.

Five diced carrots and three diced zucchinis are sautéed in two teaspoons of olive oil until cooked and lightly browned. Half a cup of mascarpone is stirred into the vegetables until melted. A dressing is then blended from three-quarters of a cup of olive oil, three garlic cloves, a bunch of basil and one teaspoon of sea salt, and folded into the warm vegetables.

The farro and vegetables are combined and finished with half a cup of freshly grated Parmesan. The salad may be served warm or at room temperature and garnished with basil. Its creamy texture and lack of citrus dressing are intended to complement Brunello’s structure.