Serves8 (first course)
- Active time:15 min
- Start to finish:1 1/4 hr
October 2005
With chewy grains of farro, a rustic, versatile Tuscan tart makes a hearty snack, a first course, or a vegetarian main dish. Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.
-
1
cup
farro
-
2
tablespoons
unsalted butter plus additional for buttering dish
-
2
tablespoons
fine dry bread crumbs
-
2
garlic cloves, chopped
-
30
oz
whole-milk ricotta (3 1/4 cups)
-
1
whole large egg plus 2 large yolks
-
1 1/4
oz
finely grated Parmigiano-Reggiano (2/3 cup)
-
1/4
cup
coarsely chopped fresh flat-leaf parsley
-
3/4
teaspoon
salt
-
1/2
teaspoon
black pepper
-
1/2
teaspoon
freshly grated nutmeg
-
Cook farro in a 2- to 3-quart pot of boiling salted water until just tender, about 10 minutes; drain in a sieve and cool to room temperature.
-
Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.
-
Melt butter (2 tablespoons) in a small heavy skillet over low heat and cook garlic, stirring, 1 minute, then transfer to a medium bowl. Stir in farro, ricotta, whole egg, yolks, Parmigiano-Reggiano, parsley, salt, pepper, and nutmeg until combined well. Spoon mixture into dish and bake until just set and top is pale golden, 35 to 45 minutes. Cool to warm on a rack. Cut into wedges and serve.
