Each recipe I came across was some type load used to help bind the mixture together. I really did not understand it until I went to do a lot using nothing but baked and cooled Farro. They completely fell apart in the pan, and I ended up with something like the crispy fried rice. Not a bad thing by any means, but not the farro cakes.
One thing I did not mention in the video; you should check your mixture for seasoning before frying the cakes. I used a good amount of salt when I cooked my Farro, but you should always try and adjust.
And while they were fine with cream and golden trout eggs, there are so many ways these could be used otherwise. As usual, I will be hidden on Twitter and Instagram to see what you come up with, warning fairly. I really hope you give these a try soon. Enjoy!
Ingredients for about 6 farro cake:
1 cup farro, unwashed
3 cups water
1 tablespoon kosher salt
2 thyme springs
3 cloves garlic, finely chopped or crushed
1/2 cup finely diced onion
- simmer covered for about 45 minutes until very tender, drain well, but DO NOT rinse
Then add:
1/4 cup diced red pepper
1/2 teaspoon freshly ground black pepper
1 ounce ( about a 2-inch square) freshly grated Parmigiano Reggiano (if you use real Parmigiano Reggiano and grate on a microplane, you will have about 3/4 cup)
1 large egg
pinch of cayenne
salt and pepper to taste
1/4 cup olive oil for frying
1/4 cup olive oil for frying
