This savory farro pie with ricotta, a savory cheesecake if you will, is another traditional dish of the hills around Lucca. It calls for cracked farro, which cooks faster, and will serve six:
Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Ingredients:
- 10 ounces (by weight, 250 g) cracked farro
- 1/2 pound fresh ricotta
- 3 eggs
- 3 heaping tablespoons grated Parmigiano
- A small bunch parsley
- 1/4 teaspoon freshly grated nutmeg
- Salt & pepper to taste
- Butter
- Bread crumbs
Preparation:
Prepare the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains, and soak it for at least 8 hours. Next, cook it in a pressure cooker for about 45 minutes. Blend it and combine it with the remaining ingredients except the butter and the bread crumbs. Use them 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.
Yield: 6 servings savory farro pie.
Yield: 6 servings savory farro pie.
