Lamb Sausage and Dried Fig Farro

I love using traditional Italian ingredients in nontraditional ways. Between the dried figs and farro I had in my pantry, and the lamb sausage I discovered at my local Italian specialty shop, I became inspired. The chewy farro, sweet figs and crisp sausage work harmoniously in this dish. The pecorino really helps bring everything together and adds a nice, salty bite. The nuts and herbs make it even better.

• Servings: 3-4
• Time: About 35-40 minutes
• Difficulty: Easy

Ingredients:

• 1 cup semi-pearled farro*;
• ¼ C dried mission figs, roughly chopped;
• 1T extra virgin olive oil;
• 8oz Italian lamb or pork sausage, or seasoned, ground lamb**;
• 1 large shallot, chopped;
• 1 clove garlic, minced;
• 1 tsp fresh thyme, chopped;
• ¼ C dry white wine or chicken broth;
• ¼ C Pecorino Romano cheese, freshly grated, plus more for serving;
• ¼ C toasted, salted hazelnuts, chopped or toasted pine nuts;
• ¼ C parsley, chopped;
• Kosher salt and fresh cracked pepper.

Directions

1. Bring a medium pot of salted water to a boil. Add farro and cook about 15 minutes or until al dente. During the last 1-2 minutes, add in figs to plump them up. Drain, reserving a cup of cooking water.
2. Heat oil over medium to medium-high heat in a large sauté pan. Remove sausage from casing and add to pan, breaking up with a wooden spoon. Cook for about 6-8 minutes or until well-browned, stirring occasionally. Transfer to a bowl, reserving oil in pan.
3. Add onion to pan, season with salt and pepper, and sauté over medium heat for 3-5 minutes or until translucent. Add garlic and thyme, and sauté for 30 seconds.
4. Pour in wine or broth, increase heat to high and reduce until mostly evaporated. Stir in farro, lamb, figs and a few tablespoons of reserved cooking water. Reheat ingredients over medium-high heat. Stir in cheese, taste for seasoning, and transfer to a serving dish when most of the excess liquid is absorbed. Stir in nuts and parsley. Serve with cheese, and enjoy.