TORTA SALATA DI FARRO - SAVORY FARRO PIE
A traditional dish of the hills around Lucca. It calls for cracked farro, which cooks faster. I first heard of farro from Giada De Laurentiis, who made a salad from it (a recipe which I've posted). Farro is similar to wheat berries.
Provided by Julesong
Categories Pie
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 370 degrees F (180 C).
- 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.
- 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.
- Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
- When cooled, combine it with the remaining ingredients except the butter and the bread crumbs.
- 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.
- This will work well as a second course, with a tossed salad.
- 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.
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Alex Owusu
[email protected]I found this pie to be a bit bland. I think it could have used more seasoning.
Sa'ad Mohammed
[email protected]This pie was a little too salty for my taste. I think I'll use less salt next time.
James McAllister
[email protected]I'm not a fan of farro, but I really enjoyed this pie. The flavors were well-balanced and the crust was flaky and delicious.
muhammadhanif Khan
[email protected]This is the best farro pie I've ever had. The crust is perfect and the filling is packed with flavor.
tumisho thapelo
[email protected]I'm not a vegetarian, but I love this pie. It's so delicious and satisfying.
Mark Tapo
[email protected]This pie is a great way to get your kids to eat their vegetables. My kids love it!
Md Baijit Islam
[email protected]I've made this pie several times now, and it's always a hit. The crust is flaky and the filling is flavorful and hearty.
alwady Noraden
[email protected]This is my new favorite vegetarian pie recipe. It's so easy to make and always turns out delicious.
Temoh Anival
[email protected]I made this pie for a potluck, and it was a huge success. Everyone loved it!
Ladavi Entertainment
[email protected]This farro pie is a great way to use up leftover vegetables. I had a bunch of roasted vegetables in my fridge, and I just threw them into the pie filling. It turned out great!
Adeel Razaq
[email protected]I love the combination of flavors in this pie. The farro is nutty and earthy, the vegetables are sweet and savory, and the cheese is creamy and tangy. It's a perfect meal for a cold winter night.
Joseph Vasquez
[email protected]This recipe was easy to follow and the pie turned out great! I used a store-bought pie crust to save time, and it still came out delicious.
Sengey Lama
[email protected]I'm always looking for new vegetarian recipes, and this one did not disappoint. The farro pie was hearty and flavorful, and the vegetables were cooked perfectly. I especially liked the addition of the goat cheese.
MaryAnne Smith
[email protected]This farro pie was a hit with my family! The combination of flavors and textures was perfect, and the crust was flaky and delicious. I will definitely be making this again.