For the farro shortcrust pastry:
\n1.\tBlend all the dry ingredients in a mixer on high.
\n2.\tAdd the cold butter and water and mix to obtain a firm mixture.
\n3.\tTransfer it to a lightly floured work surface (using farro flour), add a pinch of salt and freshly ground pepper and knead into a ball.
\n4.\tWrap the farro shortcrust pastry in plastic wrap and refrigerate for about thirty minutes.
\n5.\tRoll out the dough with a rolling pin on a floured surface.
\n6.\tLine a baking pan with parchment paper and lay the sheet of dough on it. Remove the excess edges, pierce the bottom with a fork.
\n7.\t Bake blind with weights in a preheated conventional oven at 180\u00b0C for twenty minutes, then five more minutes without the weights.
\n8.\tTake it out of the oven and cool.
\nFor the filling
\n9.\tPlace the leek in a frying pan with oil and saut\u00e9 until soft. Add the mushrooms and courgette thinly sliced into discs, season with salt and pepper and cook together.
\n10.\tRemove the cooked vegetables from the pan and set aside. In the same pan, quickly cook the spinach (this only takes two or three minutes). Combine all the vegetables and set aside to cool.
\n11.\tBeat the eggs with the potato starch in a bowl, mix in the creamy caprino cheese. Add the vegetables and mushrooms, combine well and pour the mixture into the baked farro pastry shell.
\n12.\tBake in a preheated conventional oven at 200\u00b0C for 40 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
For the farro shortcrust pastry: 1. Blend all the dry ingredients in a mixer on high. 2. Add the cold butter and water and mix to obtain a firm mixture. 3. Transfer it to a lightly floured work surface (using farro flour), add a pinch of salt and freshly ground pepper and knead into a […]<\/p>\n","protected":false},"featured_media":0,"menu_order":999,"template":"","class_list":["post-22397","ricette","type-ricette","status-publish","hentry","tag_ricette-second-courses","tag_ricette-single-dish","occasions_recipes-sunday-with-family"],"acf":{"ricetta_in_evidenza":"no","immagine_verticale":null,"ingredienti":"For the farro shortcrust pastry
\n130 g farro flour (organic) + extra for dusting
\n40 g potato starch
\n110 g cold butter, in cubes
\n6 tablespoons cold water
\n15 g sesame seeds
\nFor the filling
\n50 g button mushrooms
\n1 courgette
\n50 g fresh spinach
\n2 eggs
\n1\u00bd teaspoon potato starch
\n50 g creamy cow's milk caprino cheese
\n1 tablespoon finely chopped leek
\noil, as needed
\nsalt and pepper to taste
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