Farro Torta

Farro Torta

A taste of the old world: an ancient grain, simple ingredients, fresh vegetables, baked together like the pie of your dreams. Eat it for any meal of the day and it's done its job. Watch the video to learn a little something about farro and my suggestion for how to buy cheese. 

Farro Torta
Autentico Cookbook by Rolando Beramendi
Serves 8-12

Ingredients:
Unsalted butter, for the pan
3/4 cup (84 g) finely grated Parmigiano-Reggiano cheese, plus more to finish
2 tablespoons (30 ml or 30 g) mild extra-virgin olive oil
16 oz (450 g) baby arugula, loosely chopped OR 2 small zucchini, thinly sliced into 1/4-inch rounds
6 large eggs, beaten
2 cups (321 g) cooked farro
1 cup (250 g) fresh ricotta
1/2 cup fresh basil leaves, torn
1/2 cup fresh flat-leaf parsley leaves, torn
salt and pepper

How to cook farro: In a large pot, cover 3/4 cup of farro with 1 L of water (4.25 cups) and cook at a low boil, stirring infrequently to make sure they’re not sticking to the bottom, until cooked. Add more water during the cooking if necessary. Depending on the farro (check the package), it can take anywhere from 30 to 60 minutes to get cooked.

Heat the oven to 350 degrees F (180 degrees C). Using a paper towel or pastry brush, generously butter a 10-inch springform pan. Dust the sides and bottom of the pan with 1/4 cup (28 g) of the grated cheese.

In a medium skillet, heat the olive oil over medium heat until warm. Add the vegetables and saute until wilted or lightly browned (if using zucchini), 5-7 minutes. Set aside to cool slightly.

Meanwhile, beat the eggs well in a bowl. Add the farro, ricotta, vegetables, and the remaining 1/2 cup (56 g) of grated cheese. Add the basil and parsley and season with salt and pepper. Pour the mixture into the prepared springform pan and cover the top with a sprinkle of cheese. Bake until golden and firm and a paring knife inserted into the center comes out clean, 30-45 minutes. Let cool to room temperature before slicing and serving.

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