As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Ingredients: – 8 ounces farro (about 1 1/2 cups) – Coarse salt and freshly ground pepper – 6 cups seedless red grapes (about 1 1/2 pounds) – 1/4 cup extra-virgin olive oil – 2 small red onions, sliced into 1/4-inch rounds – 3 tablespoons red wine vinegar, plus more for seasoning – 4 cups mixed small green vegetables, such as baby kale, baby Swiss chard, red mustard, and red mizuna – 8 ounces fresh goat cheese, crumbled (optional)
Directions: 1. Preheat the oven to 425 degrees F with racks in the upper and lower thirds. 2. In a medium saucepan, combine the farro and 1 1/2 teaspoons salt; cover with water by 2 inches. Bring to a boil and simmer until tender, about 25 minutes. Drain and transfer to a bowl. 3. Meanwhile, combine the grapes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Place the red onion slices on a separate baking sheet and drizzle with 1 tablespoon olive oil. Flip the slices and drizzle with another tablespoon of olive oil. Season with salt and pepper. Transfer the baking sheet with the onions to the bottom of the oven and the baking sheet with the grapes to the top rack. Roast, flipping the onions every 15 minutes, until the onions are golden brown and the grapes have burst, about 45 minutes. 4. Transfer the roasted grapes and onions to the bowl with the farro. Toss with the remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper. Toss well to combine and let cool, about 20 minutes. 5. Just before serving, gently toss in the greens. Taste for seasoning, adding more salt, pepper, and red wine vinegar as needed. Transfer to a platter, top with the goat cheese, if desired, and serve.
George
27.04.2023 @ 10:10
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Ingredients:
– 8 ounces farro (about 1 1/2 cups)
– Coarse salt and freshly ground pepper
– 6 cups seedless red grapes (about 1 1/2 pounds)
– 1/4 cup extra-virgin olive oil
– 2 small red onions, sliced into 1/4-inch rounds
– 3 tablespoons red wine vinegar, plus more for seasoning
– 4 cups mixed small green vegetables, such as baby kale, baby Swiss chard, red mustard, and red mizuna
– 8 ounces fresh goat cheese, crumbled (optional)
Directions:
1. Preheat the oven to 425 degrees F with racks in the upper and lower thirds.
2. In a medium saucepan, combine the farro and 1 1/2 teaspoons salt; cover with water by 2 inches. Bring to a boil and simmer until tender, about 25 minutes. Drain and transfer to a bowl.
3. Meanwhile, combine the grapes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Place the red onion slices on a separate baking sheet and drizzle with 1 tablespoon olive oil. Flip the slices and drizzle with another tablespoon of olive oil. Season with salt and pepper. Transfer the baking sheet with the onions to the bottom of the oven and the baking sheet with the grapes to the top rack. Roast, flipping the onions every 15 minutes, until the onions are golden brown and the grapes have burst, about 45 minutes.
4. Transfer the roasted grapes and onions to the bowl with the farro. Toss with the remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper. Toss well to combine and let cool, about 20 minutes.
5. Just before serving, gently toss in the greens. Taste for seasoning, adding more salt, pepper, and red wine vinegar as needed. Transfer to a platter, top with the goat cheese, if desired, and serve.