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Farro Cake

Torta di Farro alle Erbe


2 cups farro

4 cups chicken broth

2 sprigs fresh sage

2 sprigs fresh parsley

2 sprigs fresh basil

2 sprigs fresh thyme 

2 sprigs fresh oregano

4 large eggs

3/4 cup grated Parmigiano Reggiano cheese, divided

1/4 cup dry breadcrumbs

1 teaspoon coarse black pepper

Salt and pepper to taste

Extra virgin olive oil


Preheat the oven to 350°F.

Oil a 9 x 2 1/2 or 3 inch deep spring form pan and set aside.

Place farro in a pot and cover with broth; bring to a boil and cook until tender - about 25 minutes.  Drain and cool.

Strip herbs from stems and finely mince.

In a bowl whisk the eggs with 1/2 cup of the cheese, pepper and salt.  Stir in the herbs, then mix in the farro.

Dust the spring form pan with the remaining Parmigiano Reggiano cheese and the breadcrumbs.

Spread farro mixture evenly in the pan.

Bake for 25 to 35 minutes or until a knife inserted into the middle comes out clean.

Let stand for 5 minutes before unlatching sides; set tart on a serving dish and cut into wedges and serve warm drizzled with a little olive oil.

This recipe is featured on show 2920 – Fantastic Farro.


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