Best 2 Savory Farro Cake Recipes

Are you looking for a flavorful and versatile dish that can be enjoyed for breakfast, lunch, or dinner? Look no further than this savory farro cake! This hearty and wholesome cake is packed with protein, fiber, and delicious vegetables, making it a nutritious and satisfying meal option. With its unique combination of flavors and textures, this farro cake is sure to impress even the most discerning palates.

In this article, you'll find a collection of savory farro cake recipes that cater to a variety of dietary preferences and tastes. From a classic vegetarian version loaded with roasted vegetables to a protein-packed option with ground turkey or sausage, there's a recipe here for everyone. We'll also share some tips for customizing your farro cake with your favorite ingredients, ensuring that each bite is bursting with flavor. Whether you're a seasoned cook or a beginner in the kitchen, you'll find everything you need to create a delicious and satisfying savory farro cake. So gather your ingredients, preheat your oven, and let's get started!

Let's cook with our recipes!

SAVORY FARRO CAKE

SAVORY FARRO CAKE image

Categories Bake Christmas Thanksgiving Vegetarian

Yield 6 servings

Number Of Ingredients 14

Ingredients

PIE CRUST
1 1/3 cups all-purpose flour
Pinch salt
6 Tbs. softened unsalted butter
1 egg, lightly beaten
FILLING
2 cups cooked farro
1 cup low-fat or whole milk ricotta cheese
4 Tbs. grated Parmesan cheese
3 large eggs, lightly beaten
1/4 tsp. freshly grated nutmeg
2 Tbs. chopped flat leaf parsley
2 Tbs. chopped fresh marjoram
Salt and freshly ground black pepper to taste

Steps:

1. Preheat oven to 325°F. Butter 8-inch baking dish or springform pan with 2 tablespoons softened butter. To make Pie Crust: 2. Combine flour and salt in bowl. Cut in butter and work into flour. Add egg and mix dough until it just holds together. Press dough into springform pan, bottom crust first, then sides. To make Filling: 3. Combine farro, cheeses, eggs, nutmeg, parsley, marjoram, salt and pepper. Spoon mixture into prepared pan. 4. Bake for 40 minutes or until set. Cool to lukewarm, cut into wedges and serve.

TORTA SALATA DI FARRO - SAVORY FARRO PIE

Torta Salata Di Farro - Savory Farro Pie image

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

Ingredients

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

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.

Tips:

Use a variety of vegetables. This will add flavor, texture, and nutrients to your cake. Some good options include bell peppers, zucchini, carrots, and spinach.
Don't overcook the farro. It should be cooked through but still have a little bite to it.
Use a well-seasoned cast iron skillet. This will help to create a crispy crust on the cake.
Let the cake cool for a few minutes before slicing and serving. This will help it to hold its shape.

Conclusion:

This savory farro cake is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover farro. With its hearty flavor and satisfying texture, this cake is sure to be a hit with your family and friends.