Ingredients

The following ingredients have 8 Servings
  • 1 Tbsp olive oil
  • 1 onion (diced)
  • Salt and freshly ground pepper
  • 1 lb hot or sweet Italian sausage (removed from casings)
  • 2 garlic cloves (minced)
  • 1 Tbsp fresh oregano (or 1 tsp dried oregano
 leaves)
  • 1/4 tsp crushed red pepper
 (or to taste)
  • 1/4 tsp fennel seeds
  • 1 Tbsp red or white wine vinegar
  • 1 1/2 cups semi-pearled farro
  • 2 1/2 cups water
  • 28 oz can crushed tomatoes
 (fire-roasted if you can get them)
  • 2 green onions (thinly sliced)
  • 1 Tbsp olive oil
  • 3/4 cup panko
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp grated lemon zest
  • 1 Tbsp minced fresh oregano (or 1 tsp dried oregano leaves)
  • 1 clove garlic (minced)
  • 1/2 cup freshly grated parmesan
  • 6 oz mozzarella (thinly sliced)

Instruction

  • 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 and the fennel seeds. 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.