Farro-and-Sausage Parmigiano

By lorik

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, chopped
• Kosher salt
• Black pepper
• 1 pound hot or sweet Italian sausage, casings removed
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper
• 1/2 teaspoon fennel seeds, crushed
• 1 tablespoon white wine vinegar
• 1 1/2 cups (9 ounces) farro
• One 28-ounce can crushed fire-roasted tomatoes
• 2 scallions, thinly sliced
• 1 1/2 cups panko
• 1/2 cup chopped parsley
• 1 teaspoon grated lemon zest
• 2 tablespoons minced fresh oregano
• 3/4 cup freshly grated Parmigiano-Reggiano
• 6 ounces lightly salted fresh mozzarella, thinly sliced

Details

Servings 4
Preparation time 30mins
Cooking time 180mins
Adapted from foodandwine.com

Preparation

Step 1

In a large skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and cook over moderately high heat, stirring occasionally, until softened, 3 minutes. Add the sausage and cook, breaking it up, until cooked through, about 
7 minutes. Add two-thirds 
of the garlic, the dried oregano, crushed red pepper and fennel seeds. Cook until fragrant, 1 minute. Stir in the vinegar, then scrape into a 6-quart slow cooker. Add the farro, crushed tomatoes and 2 1/2 cups of water. Season with salt and pepper. Cover and cook on high until the farro is tender, 2 1/2 hours. Stir in the scallions. 

Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the panko and cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add the parsley, lemon zest, fresh oregano and the remaining garlic. Cook, stirring, until the 
garlic is tender, 1 minute. Season with salt. Transfer to a plate.

Preheat the broiler and position a rack 6 inches from the heat. Scrape the farro mixture into a 3-quart oval baking 
dish or 4 small baking dishes. Sprinkle with the grated Parmesan and top with the mozzarella. Broil until the cheese 
is melted and starting to brown, about 5 minutes; rotate the baking dish halfway through broiling. Transfer to a rack and let stand for 10 minutes. Sprinkle with the panko and serve.