Farro or spelt, the ancestor of wheat. Perfect for a lukewarm salad meal, Zucchini "saisi" in garlic herbes de Provence and olive oil, not cooked, no raw, on the way… Farro cooked in the rice-cooker. Dressing it up with tomato passata, capers, olives, negi leeks, then the zukes plus a good drizzle of olive oil. Served with two proteined sides. Orange with sweetened azuki beans. … Read More
Végétale in Osaka 