I had some crispy farro cakes at a eatery a spell back, as well as idea they would brand for an interesting video, but when I started to query diverse recipes as well as techniques, I discovered something a piffling surprising; at that topographic point was no such affair every bit a “pure” farro cake.
Every recipe I came across had some type of filler used to assistance bind the mixture together. I didn’t actually empathise this, until I proceeded to brand a batch using goose egg but cooked as well as cooled farro. They completely roughshod apart inward the pan, as well as I ended upward amongst something to a greater extent than similar crispy fried rice. Not a bad affair past times whatever means, but non farro cakes.
After a few to a greater extent than experiments, I discovered that past times using a piffling egg, as well as a demeanour on of finely grated Parmigiano Reggiano cheese, I was able to larn inward piece of occupation amongst no non-ancient grain additions. The whole substitution is the crust. By letting the commencement side produce until a well-browned, crispy surface forms, the cakes prepare plenty construction to brand the flip possible.
One affair I failed to squall inward the clip; you lot should cheque your mixture for seasoning earlier frying the cakes. I used a practiced sum of tabular array salt when I cooked my farro, but you lot should nevertheless gustation as well as adjust.
And spell these were neat amongst the crème fraiche as well as golden trout roe, at that topographic point are then many ways these could last otherwise used. As usual, I’ll last lurking on Twitter as well as Instagram to encounter what you lot come upward up with, then fair warning. I actually promise you lot plow over these a endeavour soon. Enjoy!
Ingredients for most half dozen farro cakes:
1 loving cup farro, non rinsed
3 cups water
1 tablespoon kosher salt
2 springs thyme
3 garlic cloves, finely minced or crushed
1/2 loving cup finely diced onion
- simmer covered most 45 minutes until really tender, drain well, but DO NOT rinse
1/4 loving cup finely diced carmine bell pepper
1/2 teaspoon freshly reason dark pepper
1 ounce (about a 2-inch foursquare piece) freshly grated Parmigiano Reggiano (if you lot move existent Parmigiano Reggiano, as well as grate it on a microplane, you’ll larn most 3/4 of a cup)
1 large egg
salt as well as pepper to taste 1/4 loving cup olive fossil oil for frying