from “Aia del Magazzini”, eight and one of the last stage of the walk and taste in the “Contee del farro” comes one of the most traditional recipes of the Garfagnana, the spelt pie. A great mat for snacks, drinks and snacks rustic appetizers. It goes well with cured meats and cheeses, wines and beers.
Here is the recipe for six people.
What you need:
250 grams of farro Garfagnana IGP
200 grams of fresh sheep’s ricotta
3 whole eggs
3 tablespoons grated parmigiano
a bunch of chopped parsley
salt, pepper, nutmeg, extra virgin olive oil
how you doing:
rinsed 450g farro and boil it in plenty of water (it will take about 30 minutes)
Once ready, let it cool and then mix it well with all the other ingredients in a bowl.
Mix everything well, grease a mold with oil, sprinkle with bread crumbs and pour in the mixture and leave to cook in the oven at 170 ° / 180 ° for about 40 ‘
