Pudding de farro
Ingredients for 8-10 people
 
  • 75 g of farro
  • 200 g of ricotta
  • 700 g of sugar
  • 300 g of pastry cream
  • 3 eggs
  • 50 of rum
  • 1 teaspoon of extra virgin olive oil
  • 1 pie shell
 
Cook farro in abundant salted water for 45 minutes. Drain and set aside to cool. Spread farro on a towel. In a large bowl, mix ricotta, eggs, pastry cream, sugar, rum, olive oil and farro. Stir to obtain a smooth mixture.

Pour into pie shell.

Cook in a preheated oven, at 375ºF for an hour.
Cool before serving.

SUGGESTED DOP PRODUCTS:
-Farro della Garfagnana (Toscane)
-Olio Extra Vergine di Oliva ‘Riviera Ligure’ (Ligurie)

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