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

Aggregate Rating value: 5

Review Count: 4

Worst Rating: 0

Best Rating: 5

Author Name: Erika Shaffer

Review Body: I made this last weekend and it was easy - The farro I used needed more than 2.5 hours to really cook  - I think I went 3 but so tasty. I actually forgot the parmesan but that was not a big deal.  

Review Rating: 5

Date Published: 2017-01-18

Author Name: Barbara Kreemer

Review Body: This was great! I don't have a slow cooker, so I cooked the farro first, then mixed everything together. I had a 5 cheese Italian mix that I put on top, then broiled and added panko. I loved the chew of the farro.

Date Published: 2017-02-15

Author Name: Merle_Wilson

Review Body: I'm not so fond of sausages but looking at the recipe it looks really delicious. Got any suggestion on what I could replace sausages with?

Date Published: 2017-01-22

Author Name: Jacqlene See-free

Review Body: this was fantastic. the only substitutions i made were sweet italian chicken sausage instead of pork, and a little extra cheese. the spice measurements are exact. so easy - just prep and then throw in the slow cooker. this is definitely being added to the rotation!

Review Rating: 5

Date Published: 2017-01-27

Author Name: karmijames

Review Body: Great recipe. Have to admit that it sounded strange and I was a skeptic! I used wheat berries instead of farro. Also added mushrooms and kale. Cooked it all in the crock pot on low for 5 hours. It was cooked to perfection. The amount of panko seemed extreme. I didn't put it all on the finished dish, but have some saved now for when I make this again because I will.

Review Rating: 5

Date Published: 2017-03-19

Author Name: CookerRD

Review Body: What a fantastic recipe! So much flavor. We used the hot Italian sausage ( in the recipe you could choose sweet or hot) it was an amazing choice. This recipe has a lot of ingredients, but they are ALL SOooooooo worth it. We will make this again, love it so much.

Review Rating: 5

Date Published: 2017-03-07