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A Fondness For Farro Torta

A most versatile torta filled with eggs, veggies, fresh herbs and nutty farro.

A most versatile torta filled with eggs, veggies, fresh herbs and nutty farro.

 

Is it a frittata? Or a quiche?

It’s a hybrid that is definitely authentic.

After all, “Farro Torta” comes from the new cookbook, “Autentico: Cooking Italian, the Authentic Way” (St. Martin’s), of which I received a review copy.

It’s by Rolando Beramendi, founder of Italian fine food importer Manicaretti, who splits his time between San Francisco, New York and Florence. His expertise on all things Italian has been lauded by the likes of Ina Garten, Alice Waters, Thomas Keller, and Nancy Silverton.

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As he writes in the intro of the book: “I cook food in its most authentic form. I cook to break preconceived notions of what food should be — no overcrowded plates, no recipes with too many disparate ingredients, no out-of-season ingredients, no need for a lot of equipment. I make no-fuss food for my guests and myself that nourishes both hearts and our stomachs.”

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