Active Time

　　15 min

　　Total Time

　　1 1/4 hr

　　Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.

　　

Ingredients

Makes 8 first-course servings

　　1 cup farro*

　　2 tablespoons unsalted butter plus additional for buttering dish

　　2 tablespoons fine dry bread crumbs

　　2 garlic cloves, chopped

　　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

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1/2 teaspoon freshly grated nutmeg

　　

Special Equipment

a 9-inch shallow ovenproof dish such as a glass pie plate

　　

Step 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.

　　

Step 2

Put oven rack in middle position and preheat oven to 375°F. Butter dish and lightly coat with bread crumbs, knocking out excess.

　　

Step 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.

　　

Step 4

*Available at farawayfoods.com.