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!
- Cook Time
- Prep Time
- 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
1. Soak the farro or spelt overnight.
2. 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).
3. 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.
4. 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.
5. 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.