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1
Bring a medium pot of salted water to a boil.
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2
Add farro and cook about 15 minutes or until al dente.
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3
During the last 12 minutes, add figs to plump them up.
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4
Drain, reserving a cup of cooking water.
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5
Heat oil over medium to medium-high heat in a large saute pan.
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6
Remove sausage from casing and add to pan, breaking up with a wooden spoon.
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7
Cook for about 68 minutes or until well-browned, stirring occasionally.
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8
Transfer to a bowl, reserving oil in pan.
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9
Add shallot to pan, season with salt and pepper, and saute over medium heat for 35 minutes or until translucent.
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10
Add garlic and thyme, and saute for 30 seconds.
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11
Pour in wine or broth, increase heat to high and reduce until mostly evaporated.
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12
Stir in farro, lamb, figs and a few tablespoons of reserved cooking water.
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13
Reheat ingredients over medium-high heat.
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14
Stir in cheese, taste for seasoning, and transfer to a serving dish when most of the excess liquid is absorbed.
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15
Stir in nuts and parsley.
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16
Serve with cheese, and enjoy.
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17
Notes: 1.
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18
Cooking times vary depending on the type of farro used.
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19
Pearled farro is more processed than semi-pearled farro and thus, has a shorter cooking time.
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20
Semi-pearled varieties may also differ in cooking time.
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21
Hulled farro, which still contains the entire bran, requires the longest cooking time and should be soaked prior to cooking.
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22
Precooked versions also are available and may cook in 10 minutes.
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23
2.
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24
The lamb sausage I used was flavored with paprika, parsley, garlic and pecorino cheese.
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25
Seeing as the dish already contains parsley, garlic and pecorino, if you want to use ground lamb, I suggest seasoning it simply with salt, pepper and paprika.
