Tuscan Farro Salad | Sautéed Fennel & Burrata

Rinse the farro (spelt) thoroughly with cold water in a fine sieve. Then cook in a pot with plenty of boiling salted water for about 20 minutes until al dente. Drain through a sieve, let the steam evaporate briefly, and allow to cool in a large salad bowl until lukewarm.

Trim the delicate fennel fronds and set aside for garnishing later. Wash the fennel bulb, trim off the hard base, halve the bulb lengthwise, and slice into thin pieces about 5 mm thick. Peel and finely chop the garlic clove.

Heat 1 tablespoon of olive oil in a wide skillet over medium heat. Add the fennel slices and sauté for about 7 to 8 minutes until golden brown all around and slightly caramelized at the edges, but still retaining a pleasant bite in the center. In the last minute, add the chopped garlic, sauté briefly, and remove the skillet from the heat.