Sausage and Farro Parmigiano

Sausage and Farro Parmesan

Course: Main Course
Cuisine: Italian
Keyword: farro recipes
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 servings
Energy: 494 kcal
Author: Jennifer

Delicious farro and sausage, simmered in a flavourful tomato sauce and topped with cheese and herbed panko.

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Ingredients

  • 1 Tbsp olive oil
  • 1 onion diced
  • Salt and freshly ground pepper
  • 1 lb hot or sweet Italian sausage removed from casings
  • 2 garlic cloves minced
  • 1 Tbsp fresh oregano or 1 tsp dried oregano
 leaves
  • 1/4 tsp crushed red pepper
 or to taste
  • 1/4 tsp fennel seeds
  • 1 Tbsp red or white wine vinegar
  • 1 1/2 cups semi-pearled farro
  • 2 1/2 cups water
  • 28 oz can crushed tomatoes
 fire-roasted if you can get them
  • 2 green onions thinly sliced

For topping:

  • 1 Tbsp olive oil
  • 3/4 cup panko
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp grated lemon zest
  • 1 Tbsp minced fresh oregano or 1 tsp dried oregano leaves
  • 1 clove garlic minced
  • 1/2 cup freshly grated parmesan
  • 6 oz mozzarella thinly sliced

Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Add 
the onion and season with a bit of salt. Cook, stirring occasionally, until softened, about 2 minutes. Add the sausage and cook, breaking it up, until cooked through and starting to brown, 7-8 minutes. Add the 2 cloves of minced garlic, the oregano, crushed red pepper and the fennel seeds. Cook, stirring, until fragrant, about 
1 minute. Stir in the vinegar.
  2. For slow cooker: Spoon mixture into a 6-quart slow cooker. Add the farro, crushed tomatoes and water. Season with salt and pepper, the cover and cook on high until the farro is tender, about 2 - 2 1/2 hours. Stir in the green onions.
  3. Alternately, you can simmer this one covered in a Dutch oven on the stove-top or in a 350F oven, checking every 30 minutes or so to stir and check farro for doneness.
  4. For the topping: heat the olive oil over medium-high heat. Add the panko and cook, stirring, until golden brown, about 3 minutes. Add the parsley, lemon zest, fresh 
oregano and garlic. Cook, stirring, until the 
garlic is tender, 1 minute. Season with salt and freshly ground pepper. Transfer to a plate to cool and set aside.
  5. When farro mixture is cooked, spoon into an oven-safe baking dish (or smaller, individual baking dishes). Sprinkle with grated Parmesan and top with mozzarella slices. Place under your oven broiler until the cheese is melted and starting to brown, about 5 minutes. Let stand a few minutes, then sprinkle with panko to serve.