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.
~ 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.