Torta Salata Di Farro - Savory Farro Pie

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 370 degrees f (180 c).
• 2 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.
• 3 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.
• 4 remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
• 5 when cooled, combine it with the remaining ingredients except the butter and the bread crumbs.
• 6 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.
• 7 this will work well as a second course, with a tossed salad.
• 8 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.