Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 Tbs. softened unsalted butter
- 1 1/3 cups all-purpose flour
- Pinch salt
- 1 egg, lightly beaten
- 2 cups cooked farro
- 1 cup low-fat or whole milk ricotta
- 4 Tbs. grated Parmesan cheese
- 3 large eggs, lightly beaten
- 1/4 tsp. freshly grated nutmeg
- 2 Tbs. chopped flat leaf parsley
- 2 Tbs. chopped fresh marjoram
- Salt and freshly ground black pepper to taste
- =
Directions
Preheat oven to 325F. Butter 8-inch baking dish or springform pan with 2 tablespoons softened butter.
To make pie crust: In bowl combine flour and salt. Cut in butter and work into flour. Add egg and mix dough until it just holds together. Press dough into springform pan, bottom crust first, then sides.
Combine farro, cheeses, eggs, nutmeg, parsley, marjoram, salt and pepper. Spoon mixture into prepared pan.
Bake for 40 minutes or until set. Cool to lukewarm, cut into wedges and serve.