Best Savory Farro Cake Recipes

SAVORY FARRO CAKE image

Yield 6 servings

Number Of Ingredients 14

PIE CRUST
1 1/3 cups all-purpose flour
Pinch salt
6 Tbs. softened unsalted butter
1 egg, lightly beaten
FILLING
2 cups cooked farro
1 cup low-fat or whole milk ricotta cheese
4 Tbs. grated Parmesan cheese
3 large eggs, lightly beaten
1/4 tsp. freshly grated nutmeg
2 Tbs. chopped flat leaf parsley
2 Tbs. chopped fresh marjoram
Salt and freshly ground black pepper to taste

Steps:

1. Preheat oven to 325°F. Butter 8-inch baking dish or springform pan with 2 tablespoons softened butter. To make Pie Crust: 2. Combine flour and salt in bowl. Cut in butter and work into flour. Add egg and mix dough until it just holds together. Press dough into springform pan, bottom crust first, then sides. To make Filling: 3. Combine farro, cheeses, eggs, nutmeg, parsley, marjoram, salt and pepper. Spoon mixture into prepared pan. 4. Bake for 40 minutes or until set. Cool to lukewarm, cut into wedges and serve.

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.