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Little Farro Cakes

Tortine di Farro
Farro is an ancient type of wheat and a cousin to another ancient grain known as spelt. It is protein packed and versatile.Use it in soup, stews, salads, risotto and to make these farro cakes to serve as a side to roasts, poultry and fish. The technique is similar to making risotto but without all the stirring.

Makes six cakes


5 tablespoons Filippo Berio olive oil

1 cup farro

2 cups vegetable broth

1/4 cup minced onion

1 egg

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.


  1. Mary Ann Serra's avatar

    Mary Ann Serra

    Thank you for the farro recipe. I discovered farro a few years ago and am always looking for new ways to use it. In fact, thanks for the episode on grains, which I like andtry to use regularly in my diet.

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