Best Savory Farro Cake Recipes

Torta Salata Di Farro - Savory Farro Pie image

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.

Savory Farro Tart image

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.