Directions:
- 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 .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.56 Kcal (1162 kJ) | ||
| Calories from fat | 163.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.15g | 28% | |
|---|---|---|---|
| Cholesterol | 85.84mg | 29% | |
| Sodium | 351.69mg | 15% | |
| Potassium | 133.55mg | 3% | |
| Total Carbs | 13.67g | 5% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 15.42g | 31% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 60.4mg | 336% | |
| Calcium | 224.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 186.41 Kcal (780 kJ) | ||
| Calories from fat | 109.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 28% | |
|---|---|---|---|
| Cholesterol | 57.65mg | 29% | |
| Sodium | 236.19mg | 15% | |
| Potassium | 89.69mg | 3% | |
| Total Carbs | 9.18g | 5% | |
| Sugars | 0.11g | 1% | |
| Dietary Fiber | 1.34g | 8% | |
| Protein | 10.36g | 31% | |
| Vitamin C | 1.8mg | 5% | |
| Iron | 40.6mg | 336% | |
| Calcium | 150.6mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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