Torta Salata di Farro

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)
3 eggs
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.

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