Author: Chef Brad
- 1 cup farro
- 2 T. butter, plus additional for buttering dish
- 2 T. fine dry bread crumbs
- 2 garlic cloves, chopped
- 3 ¼ cups whole-milk ricotta
- 4 large eggs
- ½ cup golden raisins
- ½ cup pine nuts
- ¼ cup fresh flat leaf parsley, coarsely chopped
- ¾ t. salt
- ½ t. black pepper
- ½ t. freshly grated nutmeg
- ⅔ cup Parmigiano-Reggiano cheese, finely grated
- Cook farro in pot of boiling salted water for about 10 minutes, until just tender. Drain, and cool to room temperature.
- Preheat oven to 345 degrees. Butter a 9 inch ovenproof dish and lightly coat with bread crumbs, knocking out the excess.
- Melt 2 T. butter over low heat. Add garlic and cook, stirring for 1 minute, then transfer to a mixing bowl. Stir in farro, ricotta, eggs, raisins, pine nuts, parsley, salt, pepper, and nutmeg until well combined. Spoon the mixture into dish and top with cheese. Bake until just set and top is golden, about 30 minutes. Cool on a rack, cut wedges and serve
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/11/farro-savory-tart/
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