Tortine di Farro – Little Farro Cakes
Farro is an ancient 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 cooking technique is similar to making risotto but without all the stirring.
These are a wonderful alternative to meat and teamed with a salad makes a great meal.
Ingredients
- 4 to 5 tbsp olive oil
- 1 cup farro
- 2 cups vegetable broth
- 1/4 cup minced onion
- 1 egg
- 1 cup grated Pecorino cheese
- salt, pepper to taste
Directions
- Heat 2 tablespoons olive oil in a 2 quart 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 (about 20 minutes) and the farro is cooked through but has a little firmness.
- Transfer the farro to a bowl and add the remaining ingredients. Mix well and add salt and pepper to taste. Use wet hands to form small patties about 3 inches in diameter.
- Sauté them in the remaining olive oil in a non stick pan until browned on both sides. (About 4 minutes per side). Serve hot.
This recipe was featured on Season 19 - Episode 1921.
Comments
No comments on this recipe.