1.5 kg of fresh ricotta ( sheep)
1 jar of spelt grains cooked
2 small bunches of fresh and chopped marjoram
1 kg of flour
15 gr of pepper
2 spoons of salt
2 glasses of water
2 eggs yolks
Procedure: Mix in a bowl the grains, ricotta, marjoram, salt, pepper and cinnamon to amalgamate all the ingredients. Let sit for 30 minutes to let the marjoram flavour the ricotta. In the meantime, knead the flour adding slowly the water and the salt. Prepare puff pastry no more thick than 2 mm. Cut the puff pastry in a circular way. Fill every puff pastry with two spoons of dough, cover it with another puff pastry and fold again. Whip the two eggs yolks and with a small brush (in ancient times it used a new shaving brush) cover the top of the farrata.
Make a hole in the top of the farrata( use a fork)before you put in the oven. Cook the farrata at 180° for 25-30 minutes.
Curiosity: In the past, during the carnival, at 5 o’clock in the morning, the merchant of the farrate announced the sale with the shout: Farréta caaaaavetaaa!!