This earthy, tasty one-dish meal is a traditional spring recipe from the coast of Tuscany. It’s often made using heavy cream, but ricotta works just as well and has half the calories! Add a simple salad and you are good to go!
Spelt & Ricotta Savory Cake
Servings
4 Servings
Ingredients
- 1 cup farro or spelt
- ⅓ cup Arborio rice short-grain rice for risotto
- 1 cup ricotta
- 2⅓ cups mix of grated Romano and grated Parmigiano cheese or to taste
- 4 large eggs
- 2 cups milk
- Large pinch of mixed “meatball” spices cloves, nutmeg, cinnamon
- 2-3 thyme or rosemary sprigs
Instructions
- Soak the farro or spelt overnight.
- Pre-heat your oven to 350°F. Drain, rinse, and cook the farro (or spelt) in salted boiling water for 45-60 minutes or until done. (To shorten the cooking time you can cook it in a pressure cooker or in the microwave.) In a separate pot, boil the rice in the milk until cooked (about 18 minutes; similarly, you can save time by using a pressure cooker or microwave).
- Drain the farro or spelt, leaving it somewhat wet, and save a ladleful of the cooking water in case the ricotta mix is too dry. Place the farro or spelt in a large bowl with the rice and its cooking milk.
- Add the ricotta, grated cheese, spice mix, and salt and pepper (to taste). Add the eggs, and if the mix feels too thick, add a couple tablespoons of the farro or spelt cooking water.
- Brush a stoneware or Pyrex baking dish or pan (about 10 1⁄2” round) with olive oil, pour in the mixture, and bake in a pre-heated oven (do NOT use the convection setting) for one hour or until golden on top.
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