Cooked farro can be substituted for wheat berries in the traditional sweet ricotta Easter pie, Pastiera, or used in this traditional savory cheese pie from Lucca. This makes a very nice lunch served with a salad.
1 1/3 C. farro berries/grain (10 oz.)
1 1/2 lb. fresh ricotta – drained (place in a cheese cloth lined sieve over a bowl, overnight)
1/3 C. grated Parmigiano Reggiano
2 T. chopped parsley
1/4 tsp. grated nutmeg
1/2 tsp. sea salt & pepper to taste
one 9-inch springform pan, buttered, and coated with bread crumbs
Preheat the oven to 375°F.
Precook the farro as described. In a large mixing bowl, combine the farro with the ricotta, eggs, Parmigiano, parsley and nutmeg. Season to taste with S & P.
Spoon the mixture into the prepared spring form pan. Bake in a preheated 375° F oven for 40 -50 min until golden on top and the filling is set. Cool on a rack, unmold and serve warm or room temperature.