Difference between revisions of "Savory Farro Cake"
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== Ingredients == | == Ingredients == | ||
* 6 tbsp softened [[unsalted butter]] | * 6 tbsp softened [[unsalted butter]] | ||
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* [[salt]] and freshly ground [[black pepper]] to taste | * [[salt]] and freshly ground [[black pepper]] to taste | ||
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# Preheat oven to 325°F. | # Preheat oven to 325°F. | ||
# [[butter]] 8-inch baking dish or spring-form pan with 2 tablespoons softened [[butter]]. | # [[butter]] 8-inch baking dish or spring-form pan with 2 tablespoons softened [[butter]]. | ||
Latest revision as of 06:40, 14 July 2012
Ingredients
- 6 tbsp softened unsalted butter
- 1⅓ cups all-purpose flour
- pinch salt
- 1 egg, lightly beaten
- 2 cups cooked farro
- 1 cup low-fat or whole milk ricotta
- 4 tbsp grated Parmesan cheese
- 3 large eggs, lightly beaten
- ¼ tsp freshly grated nutmeg
- 2 tbsp chopped flat leaf parsley
- 2 tbsp chopped fresh marjoram
- salt and freshly ground black pepper to taste
Procedures
- Preheat oven to 325°F.
- butter 8-inch baking dish or spring-form pan with 2 tablespoons softened butter.
- To make pie crust: in bowl combine flour and salt.
- Cut in butter and work into flour.
- Add egg and mix dough until it just holds together.
- Press dough into spring-form pan, bottom crust first, then sides.
- Combine farro, cheeses, eggs, nutmeg, parsley, marjoram, salt and pepper.
- Spoon mixture into prepared pan.
- Bake for 40 minutes or until set.
- Cool to lukewarm, cut into wedges and serve.
