Farro: The Legion's Grain. Farro has a long and glorious history: it is the original grain from which all others derive, and it fed the populations of the Mediterranean and Near East for thousands of years. Relatively recently, it was the standard ration of the Roman legions that expanded throughout the Western world. Ground into flour and cooked, it was also the main ingredient of polenta, a dish eaten for centuries by poor Romans.
In Latin America, although farro is not a traditional ingredient, the idea of a similar savory tart is found in dishes like quiche or "torta salada" in countries such as Argentina and Uruguay. In Mexico or Colombia, it could be compared to certain empanadas or savory pies, although the use of farro is less common. This ancient grain has gained popularity in recent decades as a nutritious and versatile alternative in healthy cooking.
How to Prepare Savory Farro Tart
Preheat the oven to 370 degrees F.
Prepare the farro: wash it well, removing impurities like bits of husk, stones, or bad grains.
In a medium saucepan, combine the farro with about 4 cups of water and 2 teaspoons of salt, then place over high heat and bring to a boil.
When it boils, reduce the heat to low-medium, cover, and let it simmer until the farro is tender, approximately 30 minutes.
Remove from heat, drain the mixture well, and then pour it into a large ceramic or porcelain bowl and let it cool.
When cool, mix it with the remaining ingredients except for the butter and breadcrumbs.
Use the butter and breadcrumbs to grease and lightly coat a 9-inch pan, pour the farro mixture into it, and bake at 370 F for approximately 40 minutes.
This will work well as a second course, accompanied by a mixed salad.
Recipe adapted from Giada De Laurentiis's method of cooking farro and from a recipe in "Il Farro e le sue ricette" by Luciano Migliolli.
