Makes six cakes
5 tablespoons Filippo Berio olive oil
1 cup farro
2 cups vegetable broth
1/4 cup minced onion
1 cup grated Pecorino cheese
Salt and pepper to taste
Heat 2 tablespoons of the olive oil in a 2quart sauce pan; add the farro and cook it, stirring occasionally until all the grains are coated and you hear a crackling sound. Stir in the onion and cook until the onion wilts. Add the broth and bring to a boil. Lower the heat and simmer the farro until the liquid is absorbed and the farro is cooked through but al dente.
Transfer the farro to a bowl and add the remaining ingredients. Mix well and add salt and pepper to taste. Use wet handsto form small patties about 3 inches in diameter.
Sauté them in the remaining olive oil in anon stick pan until browned on both sides. Serve hot.
Note: You may also use Asiago cheese instead of the Pecorino or use 1/2 cup ofeach.
This recipe is featured on show 1921 - Know YourGrains.
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