Ingredients
Serves 6:
- 250g farro (emmer wheat)
- 200g fresh Central Moliterno ricotta
- 3 eggs
- 5 tbsp grated Central Moliterno cheese
- 1 cucchiaio di prezzemolo tritato
- 1 tbsp chopped parsley, 1 tbsp fresh marjoram, a pinch of nutmeg, salt and pepper as required
Method
Cut the Central Moliterno cheese into fairly thick slices. Cook the farro in a pan with boiling water for approx. 40 minutes. Drain and process into a purée in a blender. Season with salt and pepper and add the rest of the ingredients. Combine thoroughly and pour the resulting mixture into a roughly 24cm diameter pie dish (grease with butter and sprinkle with breadcrumbs first). Bake in the oven at 180° for approx. 40 minutes to give it time to go a nice golden brown.
This article is also available in: Italian
