Best 2 Torta Salata Di Farro Savory Farro Pie Recipes

Tantalize your taste buds with the delightful Torta Salata di Farro, a culinary masterpiece that seamlessly blends the wholesome goodness of farro with an array of savory ingredients. This savory farro pie is a symphony of flavors and textures, featuring a crispy farro crust encasing a rich filling of sautéed vegetables, aromatic herbs, and your choice of protein. Immerse yourself in the delightful crunch of the farro crust, the tender-crisp vegetables, and the succulent protein, all harmoniously united in a symphony of flavors. Whether you prefer the classic vegetarian version or crave the hearty addition of pancetta or sausage, this versatile dish caters to diverse palates. Its impressive presentation makes it a centerpiece for any occasion, perfect for potlucks, picnics, or a casual family dinner.

This comprehensive guide presents a collection of Torta Salata di Farro recipes, each offering unique variations to suit your preferences. From the traditional Italian recipe using fresh vegetables and herbs to the innovative fusion of farro and Asian flavors, these recipes provide a culinary journey that will ignite your taste buds. Discover the secrets of creating the perfect farro crust, ensuring it's golden brown and flaky. Learn how to sauté vegetables to retain their vibrant colors and flavors, and explore the art of seasoning to create a filling that bursts with savory goodness. Whether you're a seasoned cook or just starting your culinary exploration, these recipes will empower you to craft an exceptional Torta Salata di Farro that will impress your family and friends.

Let's cook with our recipes!

SAVORY FARRO TART

Savory Farro Tart image

Categories Bake Parmesan Ricotta Fall Parsley Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 13

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
Special Equipment
a 9-inch shallow ovenproof dish such as a glass pie plate

Steps:

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 at farawayfoods.com.

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:

For a crispy crust, pre-bake the farro pie crust for 10-15 minutes before adding the filling.
Use a variety of vegetables in your filling to add flavor and texture.
Don't overcook the vegetables, or they will become mushy.
Use a cheese that melts well, such as mozzarella or cheddar.
Season the filling to taste with salt, pepper, and herbs.
Bake the farro pie until the crust is golden brown and the filling is bubbly.
Let the farro pie cool slightly before slicing and serving.

Conclusion:

Farro pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and grains, and it's also a healthy and satisfying meal. With its crispy crust, flavorful filling, and cheesy topping, farro pie is sure to be a hit with everyone who tries it.