Farro-and-Sausage Parmigiano

In this clever slow cooker dish, farro gets simmered with tomatoes and sausage until thick and hearty, then broiled with fresh mozzarella and Parmesan. A quick and simple topping of lemon and herbed panko gives it the perfect crunchy finish.

  • Active:
  • Total Time:
  • Servings: 4 to 6

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  • 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

How to make this recipe

  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. 

  2. 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.

  3. 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.

Make Ahead

The cooled panko can be kept in an airtight container at room temperature overnight.

Contributed By Photo © John Kernick Published January 2017

1097305 recipes/farro-and-sausage-parmigiano 2016-12-07T17:04:47+00:00 Sarah DiGregorio january-2017 recipes,farro-and-sausage-parmigiano 1097305

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