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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Farro is often said to be the Italian word for spelt, but it is actually a different strain of wheat. Ingredients:
1 cup farro |
2 tablespoons unsalted butter plus additional for buttering dish |
2 tablespoons fine dry bread crumbs |
2 garlic cloves, chopped |
30 oz whole-milk ricotta (3 1/4 cups) |
1 whole large egg plus 2 large yolks |
1 1/4 oz finely grated parmigiano-reggiano (2/3 cup) |
1/4 cup coarsely chopped fresh flat-leaf parsley |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon freshly grated nutmeg |
Directions:
1. 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.
2. Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.
3. 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.
4. *Available .
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