FARRO ARANCINI
Wash 200 g Pearl Farro in cold water, cook in salt water for about 20 minutes.
Meanwhile brown in a pan with extra virgin olive oil the leek and aubergine, julienne sliced, and 150 g green peas.
Add then the strained farro, one egg, bread crumbs, grated Parmigiano, diced mozzarella or any other type of cheese, adjust with salt and pepper and a pinch of nutmeg.
Mix well and make small balls, dip in beaten egg and in the bread crumbs.
Fry in a pan with abundant oil.
Serve the arancini with vegetables at choice, or fresh mix salad sprinkled with aceto balsamico.