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1
Preheat the oven to 350.
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2
Rub the peppers all over with 2 tablespoons olive oil, season with 1/2 teaspoon salt, and place on the parchment-lined baking sheet.
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3
Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
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4
Let the peppers cool completely.
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5
Meanwhile, cook the farro.
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6
Rinse the grain, drain in a sieve, and put it in the heavy saucepan with 6 cups cold water, the bay leaf, salt, and olive oil.
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7
Bring to a boil, stirring occasionally, then set the cover ajar, and adjust the heat to maintain a steady, gentle simmer.
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8
Cook about 30 minutes, stirring occasionally, until the farro is cooked through but still al dente.
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9
Turn off the heat, pour off any liquid not absorbed by the grain, and keep covered.
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10
While the farro cooks, prepare the sauce.
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11
Put the raisins in a small bowl, pour hot water over them to cover, and let soak.
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12
Peel the charred skin off the cooled peppers; slice them in half lengthwise, discard the stem, and scrape out the seeds.
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13
Cut the peppers into 2-inch squares, and let the pieces drain and dry in a sieve.
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14
Pour 2 tablespoons olive oil into the big skillet, and set it over medium heat.
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15
Scatter in the sliced onion, bay leaves, garlic clove, and peperoncino, and cook, stirring, for a couple of minutes, until the onion begins to soften.
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16
Stir in the crushed tomatoes and 1 cup water with which youve sloshed out the tomato bowl.
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17
Season with 2 teaspoons salt, bring the sauce to an active simmer, and cook until slightly thickened, about 10 minutes.
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18
Drain the plumped raisins, squeeze out excess water, and toss them into the simmering sauce.
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19
Heap the farro into the pan, and stir to blend the grain and sauce.
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20
Season with another teaspoon of salt, or more to taste, and gently stir in the cut pepper pieces.
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21
Cook over medium-low heat, stirring, until the farro is very hot.
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22
Turn off the heat, drizzle over the remaining 2 tablespoons olive oil, sprinkle the grated cheese and parsley on top, and stir well.
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23
Serve hot immediately, or let the grain cool and serve at room temperature.
