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    You are in: Home / Recipes / Torta Salata Di Farro - Savory Farro Pie Recipe
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    Torta Salata Di Farro - Savory Farro Pie

    Torta Salata Di Farro - Savory Farro Pie. Photo by JanuaryBride

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    Julesong's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 370 degrees F (180 C).
    2. 2
      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.
    3. 3
      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.
    4. 4
      Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
    5. 5
      When cooled, combine it with the remaining ingredients except the butter and the bread crumbs.
    6. 6
      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.
    7. 7
      This will work well as a second course, with a tossed salad.
    8. 8
      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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    Ratings & Reviews:

    • on February 17, 2010


      What a fun recipe for this wonderful Ash Wednesday. I only had 8 oz (1 cup of Farro) and good thing I did, as the filling was almost too much for my pie plate! Note that I used normal Farro and not cracked, followed the cooking instructions and it was a bit mushy in the end so beware if you use cracked Farro! I also subbed asiago for the parm with great results. I threw in about 1/4 cup fresh chopped spinach (another great addition), nixed the nutmeg (not a fan) and subbed the salt/pepper for some Greek seasoning. Next time I will definitely use 4 eggs, as it completely crumbled apart on our plates. . .thinking the extra egg would hold it together.

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    Nutritional Facts for Torta Salata Di Farro - Savory Farro Pie

    Serving Size: 1 (68 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 108.5
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 4.2 g
    Cholesterol 113.9 mg
    Sodium 71.3 mg
    Total Carbohydrate 1.6 g
    Dietary Fiber 0.1 g
    Sugars 0.2 g
    Protein 7.8 g

    The following items or measurements are not included:

    cracked farro


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