Farro, Chard, and Ricotta Casserole

Farro Chard and Ricotta Casserole
Joseph De Leo
  • Yield: 4 servings


2cups farro
1teaspoon fine sea salt
2 large bunches Swiss chard
1tablespoon extra-virgin olive oil
4ounces pancetta, chopped (optional)
4 garlic cloves, minced
1cup ricotta cheese
1/4teaspoon freshly grated nutmeg
1/2teaspoon freshly ground pepper
1/2 cup freshly grated Parmesan cheese


  1. Put the farro and salt in a medium pot and add enough water to cover by about 1 inch. Bring to a boil, lower the heat to maintain a steady simmer, and cook until the farro is tender to the bite, about 30 minutes. Drain and set aside.
  2. Meanwhile, cut out the thick stems from the chard leaves. Trim the stems and chop them, then chop the leaves; keep the stems and leaves separate.
  3. Heat the olive oil in a large frying pan or sauté pan over medium-high heat. Add the pancetta and cook, stirring now and again, until it renders its fat and browns, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the chard stems and 3 tbsp water.
  4. Cover and cook until the stems soften, about 3 minutes. Stir in the chard leaves (you may need to do this in batches), and cook, covered, until the leaves are wilted and tender, 3 to 4 minutes.
  5. Preheat the broiler. Grease a 2-qt baking dish.
  6. Put the farro in a large bowl and toss with the pancetta-chard mixture. Stir in the ricotta, and then the nutmeg and pepper. Adjust the seasoning.
  7. Put the farro-chard mixture in the prepared baking dish. Sprinkle with the Parmesan cheese. Broil until the cheese melts and gets browned and crispy, turning the baking dish, if needed, to evenly melt and brown the cheese. Broilers vary in their power, so keep an eye on the casserole, checking every minute or so. Serve hot.

Recipe from Greens + Grains by Molly Watson (Chronicle Books, 2014)