Tortino di Farro

Spelt Pie

Average No 4 serves
50 minutes

25' in the pot


Spelt Pie


  • 320 g Monte Castello Pearl Spelt;
  • 4 artichokes;
  • 300 g asparagus tips;
  • 200 g artichokes;
  • 100 g Gruyere cheese;
  • 100 g Fontina cheese;
  • 100 g cooked ham;
  • 2 eggs;
  • Breadcrumbs to taste;
  • Extra virgin olive oil to taste;
  • Grated Parmesan to taste;
  • Butter to taste;
  • Salt to taste


    Wash the Monte Castello Pearl Spelt and boil it in salted water rather al dente, and once cooked, drain it well. Clean the artichokes well leaving the heart, immerse them in water acidulated with lemon then cut them into small pieces and cook them in a pan with oil, a little water and salt. Boil the asparagus in salted water until al dente and cut the tips into small pieces. Chop the ham and cheeses. In a bowl beat the eggs, pour in all the other ingredients and mix. In a buttered baking dish sprinkled with breadcrumbs arrange the mixture and level it, then sprinkle some Parmesan cheese and butter flakes. Bake at 180 °C until a crispy crust forms. Remove from the oven and serve while still warm.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

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