Farro And Sausage Parmigiano Food
FARRO AND SAUSAGE PARMIGIANO
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
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
FARRO PASTA WITH NETTLES AND SAUSAGE
Provided by David Tanis
Categories dinner, quick, pastas, main course
Time 20m
Yield Serves 4 to 6.
Number Of Ingredients 9
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.
More about "farro and sausage parmigiano food"
SAUSAGE AND FARRO PARMESAN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (5)Total Time 2 hrs 20 minsCategory Main CourseCalories 494 per serving
- In a large skillet, 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.
- For slow cooker: Spoon mixture into a 6-quart slow cooker. Add the farro, crushed tomatoes and water. Season with salt and pepper, the cover and cook on high until the farro is tender, about 2 - 2 1/2 hours. Stir in the green onions.
- Alternately, you can simmer this one covered in a Dutch oven on the stove-top or in 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.
FARRO AND SAUSAGE PARMIGIANO
 RECIPE - FOOD.COM
From food.com
- 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.
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