Farro And Sausage Parmigiano Recipes

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FARRO AND SAUSAGE PARMIGIANO



Farro and Sausage Parmigiano image

Make and share this Farro and Sausage Parmigiano recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
1 yellow onion, chopped
kosher salt, to taste
black pepper, to taste
1 lb Italian sausage (hot or sweet with casings removed)
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 tablespoon white wine vinegar
1 1/2 cups cracked farro
1 (28 ounce) can crushed fire-roasted tomatoes
2 scallions, thinly sliced
1 1/2 cups panko breadcrumbs
1/2 cup chopped fresh parsley
1 teaspoon grated lemon zest (yellow only)
2 tablespoons minced fresh oregano
3/4 cup freshly grated parmigiano-reggiano cheese or 3/4 cup asiago cheese
6 ounces lightly salted fresh mozzarella cheese, thinly sliced

Steps:

  • 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.
  • To Make Ahead: The cooled panko can be kept in an airtight container at room temperature overnight.

Nutrition Facts : Calories 886.9, Fat 57.3, SaturatedFat 21.1, Cholesterol 109.2, Sodium 2479.4, Carbohydrate 48.6, Fiber 5.4, Sugar 10.3, Protein 44.7

FARRO PASTA WITH NETTLES AND SAUSAGE



Farro Pasta with Nettles and Sausage image

Provided by David Tanis

Categories     dinner, quick, pastas, main course

Time 20m

Yield Serves 4 to 6.

Number Of Ingredients 9

3 tablespoons olive oil
1 large onion, diced small
Salt and pepper
1 pound hot Italian fennel sausage, casings removed (see recipe for homemade sausage)
4 garlic cloves, minced
1 tablespoon tomato paste
1 pound farro pasta (or another type of dried pasta)
1 pound rinsed nettle leaves (or other greens, like bok choy or mustard, roughly chopped)
Ricotta salata cheese for grating (or Romano or Parmesan)

Steps:

  • Fill a large pot with water for pasta and bring it to a boil.
  • In a wide, deep skillet, heat the olive oil over a medium-high burner. Add the onion and a little salt, and let the onion begin to soften. Add the sausage meat, breaking it into rough pieces with a wooden spoon, and cook, stirring frequently, until the onions are lightly browned and the sausage is done, about 5 to 6 minutes. Add the garlic and tomato paste and stir well to coat. Turn off the heat.
  • Salt the pasta water and begin cooking the pasta. When the pasta is nearly ready, reheat the onion and sausage mixture over a high burner. Add the nettles or greens to the pan along with 1/4 cup pasta water and stir until wilted and tender, about 2 minutes. Check the seasoning.
  • Drain the pasta when al dente and mix with the skillet ingredients in a large warmed bowl. Serve with coarsely grated ricotta salata.

FARRO AND SAUSAGE PARMIGIANO



Farro and Sausage Parmigiano image

Make and share this Farro and Sausage Parmigiano recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
1 yellow onion, chopped
kosher salt, to taste
black pepper, to taste
1 lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 tablespoon white wine vinegar
1 1/2 cups cracked farro
1 (28 ounce) can crushed fire-roasted tomatoes
2 scallions, thinly sliced
1 1/2 cups panko breadcrumbs
1/2 cup chopped parsley
1 teaspoon grated lemon zest
2 tablespoons minced fresh oregano
3/4 cup freshly grated parmigiano-reggiano cheese
6 ounces lightly salted fresh mozzarella cheese, thinly sliced

Steps:

  • 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, about1 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 - 3 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.
  • One Step To Make Ahead: The cooled panko can be kept in an airtight container at room temperature overnight.

Nutrition Facts : Calories 886.9, Fat 57.3, SaturatedFat 21.1, Cholesterol 109.2, Sodium 2479.4, Carbohydrate 48.6, Fiber 5.4, Sugar 10.3, Protein 44.7

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