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Carthaginian Farro Delight
Embark on a culinary journey to ancient Carthage with this hearty Punic Porridge. A blend of farro and ricotta cheese, sweetened with honey, this dish is a warm invitation to explore the robust and rustic flavors of the past.
Recipe Directions
Pour the farro into a bowl. Add water, with at least enough to cover the farro (I used twice as much water, so 1 cup). Let farro soak overnight. Drain the water from the bowl in the morning and pour the farro into a pan. Just cover the farro with water and simmer on low heat, about 10 minutes. Strain off the water from the pan and replace the farro. In a separate bowl, beat the egg. Add the cheese and the beaten egg to the pan, keeping it on low heat, and stir until the egg is entirely mixed. Make sure the mixture doesn’t boil. Add the honey to the pan and mix. Take the pan off the heat and pour into a bowl to serve.History
This porridge isn't just a meal; it's a reflection of Carthage's agricultural might, where grains like farro were staples in the Punic diet. A simple yet nourishing dish, it's reminiscent of the simplicity and wholesomeness of ancient Carthaginian meals.
Ingredients
½ cup of farro1½ cups of ricotta cheese
¼ cup of honey
1 egg
