![Farro-and-Sausage Parmigiano](https://cdn.statically.io/img/www.foodandwine.com/thmb/N3JLjjwIIIHEJt1VlPnr3s6Q-jw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/farro-and-sausage-parmigiano-XL-RECIPE0117-7658c26409ae41ef85283a8139ac869f.jpg)
Ingredients
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3 tablespoons extra-virgin olive oil
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1 yellow onion, chopped
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Kosher salt
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Black pepper
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1 pound hot or sweet Italian sausage, casings removed
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3 garlic cloves, minced
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1 teaspoon dried oregano
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1 teaspoon crushed red pepper
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1/2 teaspoon fennel seeds, crushed
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1 tablespoon white wine vinegar
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1 1/2 cups (9 ounces) farro
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One 28-ounce can crushed fire-roasted tomatoes
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2 scallions, thinly sliced
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1 1/2 cups panko
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1/2 cup chopped parsley
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1 teaspoon grated lemon zest
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2 tablespoons minced fresh oregano
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3/4 cup freshly grated Parmigiano-Reggiano
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6 ounces lightly salted fresh mozzarella, thinly sliced
Directions
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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.
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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.
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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.