Farro, Beans and Spicy Sausage Simmered in Red Wine

9 04 2014

This rustic dish is a twist on Panissa, a one-pot meal well known in the northwest Italian town of Vercelli, made with rice, beans, dried sausage and simmered in red wine. So deliciously savory and comforting! I went rogue on the ingredients, using farro as my grain of choice in place of rice. Because farro has a rather long cooking time, I make it over the weekend to save on cooking time during the week.

Farro, Beans and Spicy Sausage Simmered in Red Wine

Farro, Beans and Spicy Sausage Simmered in Red Wine

The following serves 3-4 (compliments of This Girl’s Gotta Eat with heavy inspiration from Piatto Unico):

  • 1 lb hot Italian turkey or pork sausage, casings removed (you could also use sweet or mild)
  • Extra-virgin olive oil
  • Half a large red onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 tsp dried rosemary
  • 1 Tbsp tomato paste
  • 1 and 1/4 cup red wine, I used Chianti (although Barbera is the wine of choice in Vercelli)
  • 1/2 cup low-fat, reduced-sodium chicken broth
  • 2 (15.5 oz) cans white beans, drained and rinsed
  • 2 cups cooked semi-pearled farro
  • Kosher salt
  • Grated parmesan

Heat a Tbsp or so of olive oil in a dutch oven over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Continue to cook, stirring occasionally, until well browned, about 8-10 minutes. You should have a good amount of brown bits on the bottom of the pan, which will help add flavor to the dish.

Next, add the onion and cook until softened and beginning to brown, 5 minutes. Add garlic and rosemary and cook until fragrant, a minute or so. Add the tomato paste and stir to combine.

Deglaze the pan with 3/4 cup of wine, scrapping up all those browned bits on the bottom. Cook for a minute or two, then add the chicken broth and mix well. Bring to a bubble. Add the cooked farro and beans, and reduce heat to low. Season with a little salt to taste.

Simmer for 20 minutes, adding a splash of the rest of the reserved wine every 5 minutes. Stir often. Taste, and adjust salt before serving if needed.

Divide among plates and garnish with a good amount of grated parmesan. Serve with a side salad (pictured above is baby arugula dressed with a little olive oil, fresh lemon juice, salt, pepper and garlic powder). Serve with a glass of the wine you used to cook with. 🙂




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