Tuscan Farro Salad with Pan-Fried Salsiccia | Hearty Autumn Delight

Rinse the spelt thoroughly in a sieve with cold water. Then cook in lightly salted water according to package instructions for about 20 minutes until al dente. Drain and let steam off briefly.

Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown, remove, and let cool on a plate.

Squeeze the sausage meat from the salsiccia casing and tear it into coarse pieces. Finely chop the garlic clove. Halve the cherry tomatoes, cut the sun-dried tomatoes into thin strips, and wash and shake dry the arugula.