Family Farro Bake with Turkey, Roasted Carrots and Chive Ricotta Topping
A cozy savory bake made for sharing: tender farro in a light creamy sauce with browned turkey, roasted carrots, peas, and a fluffy ricotta, mozzarella, and chive topping baked until golden.
Ingredients
- 220 g pearled farro (enjuagado)
- 500 g ground turkey (preferiblemente magro)
- 300 g carrots (peladas and cut diced small)
- 150 g yellow onion (chopped)
- 12 g garlic (chopped)
- 120 g frozen peas (without descongelar)
- 720 ml chicken broth (divided)
- 240 ml milk (whole or semidescremada)
- 250 g ricotta (for the cubierta)
- 120 g shredded mozzarella (divided)
- 40 g grated parmesan cheese (divided)
- 24 g all-purpose flour (for espesar)
- 30 g butter (unsalted)
- 30 ml olive oil (divided)
- 10 g fresh chives (chopped fino)
- 2 g dried thyme
- 2 g sweet paprika
- 8 g salt (or to taste)
- 2 g black pepper (or to taste)
- 1 g lemon zest (finely grated)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. Toss the carrots with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the sweet paprika. Spread on a sheet pan and roast for 20 minutes, stirring halfway through, until tender with golden edges.
- 2
2. While the carrots roast, place the farro in a saucepan with 480 ml (2 cups) of the chicken broth. Bring to a boil, lower the heat, partially cover, and cook for 20 to 25 minutes until tender but still pleasantly chewy. Drain if needed and set aside.
- 3
3. In a large skillet or wide pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and dried thyme and cook for 30 seconds more.
- 4
4. Add the ground turkey to the skillet. Cook for 6 to 8 minutes, breaking it up with a spoon, until no pink remains. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 5
5. Push the turkey and onion mixture to one side of the skillet. In the open space, melt the butter. Add the all-purpose flour and cook for 1 minute, stirring, to make a thick base. Gradually pour in the milk and the remaining 240 ml (1 cup) chicken broth, whisking to prevent lumps.
- 6
6. Stir everything together and cook for 3 to 4 minutes until creamy. Add the cooked farro, frozen peas, roasted carrots, 60 g (2 oz) mozzarella, and 20 g (1/4 cup) parmesan. Taste and adjust with the remaining salt and pepper if desired.
- 7
7. Lower the oven temperature to 200°C / 400°F. Transfer the farro and turkey mixture to a baking dish about 23 x 33 cm (9 x 13 inches) and smooth the top.
- 8
8. In a bowl, mix the ricotta with the chives, lemon zest, remaining mozzarella, and remaining parmesan. Spoon this mixture over the filling and spread lightly for a rustic topping.
- 9
9. Bake at 200°C / 400°F for 20 to 22 minutes, until the sauce is bubbling and the topping is golden in spots. For deeper color, broil for 1 to 2 minutes, watching closely.
- 10
10. Let the bake rest for 8 minutes before serving so the sauce can settle and the portions hold together better.
Chef tips
For a more defined texture, cook the farro only to al dente since it will continue softening in the oven. If you want a browner top, use a wider baking dish to expose more surface to the heat.
Substitutions
You can swap the farro for cooked buckwheat or cooked brown rice, adjusting the broth if the mixture seems too thick. The turkey can be replaced with ground chicken. Chives may be replaced with fresh parsley, and mozzarella with mild shredded provolone.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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