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.


  • 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


  1. 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.
  2. 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.
  3. 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.

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