Spelt pastiera in a cocotte

Ingredients

For 1 serving

• Farro20 g
• Reduced-fat milk60 ml
• Ricotta50 g
• Eggs25 g
• Sugar10 g
• Orange zest2 g
• Cinnamonto taste

Contains: gluten, lactose, eggs,

In season: March – April

Method

1. Rinse the spelt under cold water; wash the orange and grate the zest.
2. Put the spelt in a small pan with the milk and half the orange zest, bring to the boil and cook over low heat, partly covered, for 25 minutes, stirring often, until tender and creamy; if the milk dries up too early add a splash of water. Let it cool slightly.
3. Towards the end of the cooking preheat a conventional oven to 180 °C.
4. In a bowl beat the ricotta with the egg, sugar, remaining zest and a pinch of cinnamon until creamy, then stir in the spelt.
5. Pour into a ramekin and bake for 25 minutes, until the top is golden and the centre set.
6. Let it cool and serve it cold: the flavours settle and it firms up.