Savory Farro Cake Recipes

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SAVORY FARRO TART



Savory Farro Tart image

Categories     Bake     Parmesan     Ricotta     Fall     Parsley     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 13

1 cup farro*
2 tablespoons unsalted butter plus additional for buttering dish
2 tablespoons fine dry bread crumbs
2 garlic cloves, chopped
30 oz whole-milk ricotta (3 1/4 cups)
1 whole large egg plus 2 large yolks
1 1/4 oz finely grated Parmigiano-Reggiano (2/3 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon freshly grated nutmeg
Special Equipment
a 9-inch shallow ovenproof dish such as a glass pie plate

Steps:

  • Cook farro in a 2- to 3-quart pot of boiling salted water until just tender, about 10 minutes; drain in a sieve and cool to room temperature.
  • Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.
  • Melt butter (2 tablespoons) in a small heavy skillet over low heat and cook garlic, stirring, 1 minute, then transfer to a medium bowl. Stir in farro, ricotta, whole egg, yolks, Parmigiano-Reggiano, parsley, salt, pepper, and nutmeg until combined well. Spoon mixture into dish and bake until just set and top is pale golden, 35 to 45 minutes. Cool to warm on a rack. Cut into wedges and serve.
  • *Available at farawayfoods.com.

TORTA SALATA DI FARRO - SAVORY FARRO PIE



Torta Salata Di Farro - Savory Farro Pie image

A traditional dish of the hills around Lucca. It calls for cracked farro, which cooks faster. I first heard of farro from Giada De Laurentiis, who made a salad from it (a recipe which I've posted). Farro is similar to wheat berries.

Provided by Julesong

Categories     Pie

Yield 6 serving(s)

Number Of Ingredients 9

10 ounces cracked farro
1 cup fresh ricotta (8 ounces)
3 large eggs
1/4 cup freshly grated parmigiano
1/4 cup chopped parsley
1/4 teaspoon freshly grated nutmeg
salt & pepper
to taste cold butter
to taste dry breadcrumbs

Steps:

  • Preheat oven to 370 degrees F (180 C).
  • Prepare the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains. In a medium saucepan, combine the farro with about 4 cups water and 2 teaspoons salt, then turn heat to high and bring it all to a boil.
  • When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
  • Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
  • When cooled, combine it with the remaining ingredients except the butter and the bread crumbs.
  • Use the butter and bread crumbs to lightly grease and coat a 9-inch pan, pour the farro mixture into it, and bake it in a 370 F (180C) oven for about 40 minutes.
  • This will work well as a second course, with a tossed salad.
  • Recipe adapted from Giada De Laurentiis' method of cooking farro and from a recipe in Luciano Migliolli's "Il Farro e le sue Ricette." Farro: Grain of the Legions Grano Farro has a long and glorious history - it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in plus, the polenta eaten for centuries by the Roman poor.

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