Ingredients
2
tbsp unsalted butter plus additional for buttering dish
2
tbsp fine dry bread crumbs
30
oz whole-milk ricotta (3 1/4 cups)
1
whole large egg plus 2 large yolks
1
1/4 oz finely grated Parmigiano-Reggiano (2/3 cup)
1/4
cup coarsely chopped fresh flat-leaf parsley
1/2
tsp freshly grated nutmeg
Special equipment: a 9-inch shallow ovenproof dish such as a glass pie plate
Directions
1.
Cook farro in a 2- to 3-quart pot of boiling salted water until just tender, about 10 minutes; drain in a sieve and cool to room temperature.
2.
Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.
3.
Melt butter (2 tablespoons) in a small heavy skillet over low heat and cook garlic, stirring, 1 minute, then transfer to a medium bowl. Stir in farro, ricotta, whole egg, yolks, Parmigiano-Reggiano, parsley, salt, pepper, and nutmeg until combined well. Spoon mixture into dish and bake until just set and top is pale golden, 35 to 45 minutes. Cool to warm on a rack. Cut into wedges and serve.
4.
*Available at farawayfoods.com.
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