35 minutes
A hearty dish featuring pearled farro, spicy sausage, and a sweet apple cider reduction, garnished with fresh herbs and Parmesan cheese.
Extra Virgin Olive Oil, divided
tablespoons
Spicy Italian Sausage, casings removed
0 oz
Red Onion, halved and thinly sliced
each
cups
Kosher Salt, more to taste
teaspoons
Pearled Farro
cups
Flat Leaf Parsley, chopped, more for garnish
cups
Mint, torn, more for garnish
cups
Parmesan Cheese, grated, more for garnish
cups
Apple Cider Vinegar, or to taste
teaspoons
Arugula Leaves
cups
Flaky Sea Salt, for serving
to taste
1. Cook Sausage and Onion
Heat 2 tablespoons of olive oil in a 10-inch sauté pan or large skillet over medium heat. Add the spicy Italian sausage and three-quarters of the sliced red onion. Sauté them together for about 7 to 10 minutes, stirring occasionally, until the onions become tender and the sausage develops browned spots.
2. Simmer with Apple Cider and Farro
Pour in the apple cider, add the rosemary sprigs, and sprinkle in a teaspoon of kosher salt. Stir in 2 cups of water and the farro. Bring everything to a gentle simmer and cook for about 25 to 35 minutes, until the liquid has mostly evaporated and the farro is tender to the bite.
3. Finish with Herbs, Cheese, and Vinegar
Remove the rosemary sprigs and stir in the remaining sliced onion, chopped parsley, torn mint, and grated Parmesan cheese. Drizzle in 4 tablespoons of olive oil and add the apple cider vinegar. Mix everything gently until well combined.
4. Serve with Garnishes
Place the farro mixture onto a large serving dish. Scatter the arugula leaves on top, along with extra parsley, mint, and Parmesan for garnish. Finish with a sprinkle of flaky sea salt and a light drizzle of olive oil.
Opt for pearled or semi-pearled farro, as it cooks faster and is perfect for absorbing flavors. Whole farro will require longer cooking times and potential soaking.
Use chicken or vegetable broth mixed with apple cider instead of water to cook the farro, infusing it with robust flavors.
Caramelize the spicy sausage thoroughly on medium-high heat without moving it too much to develop a deep brown color and enhance flavor.
Use good-quality apple cider to deglaze the pan, scraping up browned bits from the sausage for added flavor.
Stir in fresh herbs like parsley or arugula and a handful of freshly grated Parmesan cheese just before serving.
Comments (0)