This baked farro “pasticcio” (literally, a “mess”) is filled with late summer vegetables and gooey scamorza cheese. Feel free to substitute other seasonal vegetables and cheeses.
Pasticcio di Farro
- Difficulty Level Abruzzo
- 2 cups of farro • 4 tablespoons of extra-virgin olive oil • 1 small red onion, chopped • 1 medium eggplant, diced into 1/2 inch cubes • 2 small zucchini, diced into 1/2 inch cubes • 1 pint of sweet grape tomatoes, halved or quartered • 1/3 cup basil or Italian parsley leaves, chopped • 2 cups of scamorza cheese, shredded • 1/2 cup Parmigiano-Reggiano • Salt and freshly ground black pepper
- Preheat oven to 400 degrees. Rinse the farro with cold water. Bring a large pot of salted water to boil and add the farro. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes. Add a tablespoon of salt and cook for another 5 minutes, or until the farro is tender but still has a bite. (Adding the salt before this point will make the farro tough.) Drain well, transfer to a large bowl, add a tablespoon of olive oil and fluff with a fork. Set aside.
- Meanwhile, in a wide sauté pan, heat the olive oil over medium heat until it starts to shimmer. Add the eggplant and ½ teaspoon of salt, and cook, stirring often to prevent sticking, about 3-5 minutes or until the eggplant starts to color and soften. Next, add the zucchini to the pan along with another ½ teaspoon of salt, and cook for an additional 3-5 minutes, until the zucchini starts to color and soften. Add the red onion and another small pinch of salt and continue to cook until all of the vegetables have caramelized and softened and the flavors have melded together. Remove from the heat and fold in the grape tomatoes, allowing the residual heat from the other vegetables to soften them.
- Adjust the seasonings and add the vegetables to the cooked farro and stir to incorporate. Next, fold in the shredded scamorza cheese. Pour the mixture into an oiled baking or casserole dish and sprinkle the grated Parmigiano-Reggiano across the top. Bake in the oven for about 20 minutes or until the cheese has melted and the Parmigiano has formed a golden crust on top. Buon appetito!
- Extra Two Cents: The farro may be cooked ahead of time and refrigerated overnight, tightly covered. Remove from the refrigerator at least one hour prior to baking and add proceed with the recipe.
Majella Home Cooking
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo ...Read more about this chef..
Michelle DiBenedetto-Capobianco is a corporate lawyer-turned-private chef in New York. Restless in her legal career, Michelle began to spend each summer at her family home overlooking the Majella (pronounced “mah-yel-lah”) mountain in the central Italian region of Abruzzo where she studied real Italian cooking with talented home cooks and culinary professionals. Michelle now organizes creative small group tours of Abruzzo for visitors from around the globe.
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