Ingredients

Arborio rice gr. 180
Ripe tomatoes gr. 200
Farro gr.100
Carrots gr. 50
Onion gr. 50
Celery gr. 50
Thyme gr. 5
Parsley gr. 2
Marjoram gr. 5
Nettle tips gr. 20
Extra virgin olive oil to taste
Balsamic vinegar to taste
Salt and pepper to taste

Preparation

Soak the spelt and barley overnight in two containers. Cook the rice in salted boiling water for about 15 minutes.

Separately cook the spelt and barley (separately) each for as long as necessary in boiling water flavoured with carrot, celery and onion. When cooked, strain and cool. Place everything in a salad bowl and add chopped thyme, marjoram, parsley and the tips of the nettles that you have previously blanched.

Leave to gain flavour for at least 20 minutes. Season with an emulsion made from balsamic vinegar and oil, season with salt and pepper. Add the diced tomatoes (peeled and seeded).

Serve on a plate and garnish with oven-dried tomato skins.