Delicious farro and sausage, simmered in a flavourful tomato sauce and topped with cheese and herbed panko. Can be cooked in the oven or in a slow cooker.
1lbhot or sweet Italian sausage, removed from casings
2clovesgarlic, minced
1Tablespoonfresh oregano,
or 1 tsp. dried oregano leaves
1/8 - 1/4teaspoon
crushed red pepper flakes
, or to taste
1Tablespoonred or white wine vinegar
1 1/2cupssemi-pearled farro
2 1/2cupswater
28oz.
canned crushed tomatoes
, fire-roasted recommended
2green onions, thinly sliced
For topping:
1Tablespoonolive oil
3/4cuppanko
1/4cupchopped fresh parsley
1Tablespoonminced fresh oregano, or 1 teaspoon dried oregano leaves
1clovegarlic, minced
1/2cupfreshly grated parmesan
6ozmozzarella, thinly sliced
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Instructions
In a large skillet (with a lid) or a Dutch Oven, 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 flakes. Cook, stirring, until fragrant, about 1 minute. Stir in the vinegar. (If using slow cooker method, spoon this mixture into the slow cooker then proceed with the instructions).
Add the farro, crushed tomatoes and water. Season with salt and pepper. Reduce heat and simmer on the stove-top, checking and stirring every 30 minutes, until the farro is tender, about 2 hours.(For slow cooker, cover and cook on high until the farro is tender, about 2 - 2 1/2 hours. Stir in the green onions.)
Alternately, you can pop the skillet or dutch oven into a 350F oven, checking every 30 minutes or so to stir and check farro for doneness.
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.
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.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.