Farro and Sausage Stew

Farro and Sausage Stew
Serves 4
  1. 1 cup farro
  2. 2 tablespooons olive oil
  3. 8 ounces hot Italian sausage, casings removed
  4. 4 cloves garlic, sliced
  5. pinch of crushed red pepper flakes
  6. 5 cups chicken stock
  7. 1 bunch kale, stems removed, leaves roughly chopped, about 4 cups
  8. 1 teaspoon chopped fresh thyme
  9. salt and pepper
  10. 2 tablespoons grated pecorino-romano cheese
  1. In a large, heavy saucepan, cover farro with a couple inches of water. Cover and bring to a boil. Reduce heat, salt the water, and simmer gently until the farro is tender, about 30 mins. Drain.
  2. Meanwhile, in a large saucepan, heat 1 tablespoon of olive oil over medium heat. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic and pepper flakes until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat. Return the sausage to the saucepan and stir in the thyme. Season with salt and pepper. Divide into bowls and sprinkle with the cheese. Drizzle with the remaining olive oil.
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