Place the Farro Porridge in a medium saucepan over medium – medium high heat. Toast for 5 minutes, stirring occasionally. Add the salt and cardamom and stir to incorporate. Then add the milk, sugar, and vanilla and stir. Bring to a simmer and reduce the heat so that the pudding is simmering lightly. Simmer for 15 minutes, stirring frequently. Turn off the heat and mix in the cream and rosewater. Let the pudding sit for 5 minutes to absorb most of the liquid. Serve topped with chopped roasted pistachios.
*To reheat, just add a bit more milk to the pan or dish with the pudding, cover, and heat over low heat until hot.
Torta Salata di Farro
This savory farro pie with ricotta, a savory cheesecake if you will, is another traditional dish of the hills around Lucca. It calls for cracked farro, which cooks faster, and will serve six:
Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
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10 ounces (by weight, 250 g) cracked farro
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1/2 pound fresh ricotta
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3 eggs
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3 heaping tablespoons grated Parmigiano
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A small bunch parsley
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1/4 teaspoon freshly grated nutmeg
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Salt & pepper to taste
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Butter
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Bread crumbs
Preparation:
Prepare the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains, and soak it for at least 8 hours. Next, cook it in a pressure cooker for about 45 minutes. Blend it and combine it with the remaining ingredients except the butter and the bread crumbs. Use them to lightly grease and coat a 9-inch pan, pour the farro mixture into it, and bake it in a 370 F (180C) oven for about 40 minutes. This will work well as a second course, with a tossed salad.
Yield: 6 servings savory farro pie.
Cranberry Frangipane Crostata
Ingredients:
PASTRY
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3/4 cup emmer farro flour
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3/4 cup all-purpose flour
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1/2 teaspoon kosher salt
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1/2 cup plus 2 tbsp. cold unsalted butter, cut into cubes
FILLING
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1/4 cup unsalted butter, at room temperature
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1/2 cup plus 2 tbsp. sugar, divided
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1/3 cup blanched almonds, finely ground
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1 large egg
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1 tablespoon emmer farro flour or all-purpose flour
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1/4 to 1/2 tsp. almond extract
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1/4 teaspoon vanilla extract
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Pinch of kosher salt
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3 cups fresh or frozen cranberries
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1 large egg, beaten with 1 tsp. water
Preparation
1. Make pastry: In a food processor, pulse flours and salt to mix. Add butter and whirl 3 seconds. Drizzle in 1/3 cup ice water, pulsing until mixture comes together in a shaggy ball but still has bits of butter showing. Form into a disk, wrap airtight, and chill at least 2 hours.
2. Make filling: Beat butter and 1/4 cup plus 2 tbsp. sugar in a bowl with a mixer on medium speed until light and fluffy. Switch to low speed, then blend in almonds, then egg, then flour, extracts, and salt until just combined.
3. Stir together cranberries, remaining 1/4 cup sugar, and 1 tbsp. water in a medium bowl. Set aside.
4. Roll pastry on a floured work surface into a 14-in. circle, turning pastry over and dusting with flour to prevent sticking. Trim edges, then transfer to a piece of parchment paper. Spread frangipane over pastry, leaving a 3-in. border. Top frangipane with cranberries.
5. Fold border of dough up and over cranberries, pleating dough as you go (berries will be uncovered in center). Press on pleats to seal, then transfer crostata on parchment to a rimmed baking sheet. Chill 30 minutes (otherwise pastry will ooze).
6. Preheat oven to 375°. Brush crust with egg wash. Bake crostata until deep golden brown, about 45 minutes. Loosen from pan with a spatula while still hot.
Make ahead: Pastry, up to 1 day, chilled. Frangipane, up to 2 days, chilled airtight; return to room temperature before using. Or bake crostata 2 days ahead; keep chilled, then rewarm at 350° for 15 minutes.
Note: Nutritional analysis is per serving.
