Crispy Farro Cakes – All Killer, No Filler

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And while these were great with the crème fraiche and golden trout roe, there are so many ways these could be otherwise used. As usual, I’ll be lurking on Twitter and Instagram to see what you come up with, so fair warning. I really hope you give these a try soon. Enjoy!
 
 
Ingredients for about 6 farro cakes:
1 cup farro, not rinsed
3 cups water
1 tablespoon kosher salt
2 springs thyme
3 garlic cloves, finely minced or crushed
1/2 cup finely diced onion
– simmer covered about 45 minutes until very tender, drain well, but DO NOT rinse
 
Then add:
1/4 cup finely diced red bell pepper
1/2 teaspoon freshly ground black pepper
1 ounce (about a 2-inch square piece) freshly grated Parmigiano Reggiano (if you use real Parmigiano Reggiano, and grate it on a microplane, you’ll get about 3/4 of a cup)
1 large egg
pinch cayenne
salt and pepper to taste
1/4 cup olive oil for frying


Sumber https://foodwishes.blogspot.com/

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