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Distinctly Delicious Recipes

Fall Grain Bowl with Prosciutto di Parma PDO

Ingredients
1 cup baby arugula
1 teaspoon olive oil
½ teaspoon lemon juice
Salt, to taste
1 cup cooked farro
2 tablespoons pesto
¾ cup cooked squash
4 mozzarella ciliegini balls, halved
2 slices Prosciutto di Parma PDO, halved
Directions
In a mixing bowl, toss together arugula, olive oil, lemon juice and salt.
Remove to a serving bowl.
In same mixing bowl combine farro and pesto, toss to coat. Remove farro to serving bowl next to arugula.
Top farro with squash and cheese. Drape Prosciutto di Parma next to squash.
Serves one.
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