Name: Torta di farro (Savory Farro Tart)
Yield: Serves 6
Cuisine: Italy
Ingredients: 3 eggs, lightly beaten; ¼ cup Grated Parmesan cheese; 2 tablespoons chopped fresh marjoram; 2 cups cooked farro; ½ cup unsalted butter, cut into 1-inch pieces; Salt and freshly ground black pepper; Pinch of salt; 1½ cups all-purpose flour; ¼ teaspoon freshly grated nutmeg; 1¼ cups ricotta cheese; 1 egg, lightly beaten; 1 tablespoon cold water, or as needed; 2 tablespoons chopped fresh flat-leaf parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

This is a traditional recipe from the Garfagnana region of Tuscany. It is an elegant first course, but it could be a main course if accompanied with a salad. While some versions use a simple bread-crumb crust, others call for a pastry crust.

Ingredients

For the Pastry

1½ cups all-purpose flour
Pinch of salt
½ cup

Europe
Italy
Starter
Side dish
Mediterranean
Vegetarian
Tuscany

Method

To make the pastry, stir together the flour and salt in a bowl. Scatter the butter pieces over the flour mixture and, using a pastry blender, cut in the butter until the mixture resembles cornmeal. Add the egg and 1 tablespoon water and stir and toss with a fork until the dough is evenly moistened a

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Ingredients

For the Pastry

Method

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