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Farro Torta

Farro Torta

January 18, 2021


Farro Torta

January 18, 2021

Farro Torta

Farro is a wonderful grain to cook in batches for use in many meals. It stores really well in the freezer and this recipe works wonderfully with frozen and thawed Flourist Farro. We are obsessed with this variation on a frittata, and especially love the parmesan crust.

This torta is a wonderful backdrop for whatever vegetable and herb combination you're in the mood for. Try kale, mushrooms or zucchini, with basil or chives instead of parsley. 

Farro Torta
~ adapted from Authentico

Unsalted butter, for the pan
1 cup (112 grams) finely grated parmesan cheese
2 tbsp (30 ml) extra virgin olive oil
1 broccoli crown, chopped in 1" pieces
1 yellow onion, diced
6 large eggs, beaten
2 cups (312 grams) cooked Flourist Farro
1 cup (250 grams) ricotta
1/2 cup fresh flat-leaf parsley
1 tsp sea salt
1/2 tsp freshly ground pepper

Preheat the oven to 350º. Using a paper towel or pastry brush, generously butter a 10" springform pan. Dust the sides and bottom of the pan with 1/4 cup (28g) of the Parmigianno-Reggiano.

In a medium skillet, heat the olive oil over medium heat until warm. Add the broccoli and onion and sauté until lightly brown 5-7 minutes. Set aside to cool slightly.

Meanwhile, beat the eggs well in a bowl. Add the cooked farro, ricotta, cooked and cooled vegetables and 1/2 cup (56 g) of Parmigiano-Reggiano. Add the parsley, salt and pepper. Pour the mixture into the prepared springform pan and cover the top with the remaining 1/4 cup (28 g) of parmesan.

Bake until golden and firm and a paring knife inserted into the centre comes out clean, 30-35 minutes. Let cool to room temperature before slicing and serving. 


  • I should have listened to Carrie! I had the same problem with the springform pan. Oh well! It still turned out tasty and satisfying. I used mushrooms and added garlic instead of broccoli. Really nice way to enjoy farro! Might add some more spices if I make it again.

    Heather on

  • I’m new to farro but thought I’d give it a try. I made this tonight but used leeks instead of broccoli – my partner isn’t a fan – and added a clove of garlic when sautéing the leeks and onions. I also cooked it in a cast iron pan. Delicious!

    Kim Quigley on

  • Made this today and it was sooo good! Sautéed kale instead of broccoli and used cottage cheese instead of ricotta. Baked it in a cast iron and it turned out divine 👌🏻 Thanks for the great recipe!

    Melissa on

  • I tossed the broccoli & a shallot with olive oil & roasted them.
    Used blue cheese instead of ricotta (and much less) – it was divine!

    Terrie on

  • Hi Carrie – we are so sorry to hear that this recipe caused a mess! We didn’t have any issues with using a springform pan, but we appreciate you giving others the heads up that some might leak!

    Chantal @ Flourist on

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