Farrata is a Carnival traditional rustic dish from Manfredonia in the province of Foggia. It consists mainly of barley or wheat and it is also made with ricotta, marjoram, salt, pepper and cinnamon, ingredients that make this rustic dish really delicious and irresistible.
Ingredients for 12 “farrate”
1,5 kg fresh sheep ricotta
1 can of cooked durum wheat
2 bunches marjoram
1 kg farro flour
15 g of crushed black pepper
2 tablespoons coarse salt
2 glasses of water
2 egg yolks for garnish
Mix in a large bowl the ricotta, the wheat and the marjoram leaves. Add the pepper and cinnamon and stir until the mixture is uniform. Set aside for 1 hour.
As the ricotta mix is resting, continue the preparation by mixing the farro flour with water and salt. Knead well in order to get a hard, compact and elastic dough. Roll out to make thin sheets. Cut into circular shapes, in pairs, of about 4-5 inches in diameter using the appropriate roller. Fill each pastry with two tablespoons of the mixture of ricotta cheese and cover with another sheet. Put the two sheets together and seal well pinching the dough and turn two corners towards the middle.
Dab some egg yolk on the top side.
Finally pierce your ferrate with a fork in order to avoid the formation of air bubbles from the inside.
Cook in the oven at 350° for about 30 minutes.