Recipes

Serves 2-4

Ingredients

2 tablespoons olive oil

4 sausages of choice (see Note below)

1 yellow onion, peeled, trimmed and cut into ¼-inch rounds

— Kosher salt

1 bay leaf

2 Italian parsley sprigs

2 cups dry red wine (editor's note: Pedroncelli Merlot or Zinfandel)

½ cup farro, rinsed

3 tablespoons chopped fresh Italian parsley

Preparation

Pour the olive oil into a medium sauté pan set over medium heat, add the sausages and brown evenly all over. Transfer the sausages to a plate, add the onion, and sauté until limp, about 5 to 6 minutes. Season with salt.

Return the sausages to the pan, add the bay leaf, parsley sprigs, red wine and enough water to completely cover them. Bring to a boil, reduce the heat to very low, cover and simmer for 1 hour. Uncover, add the farro, stir to distribute it evenly and add more water if the sausages are not fully covered.

Cover, cook for 30 minutes, stir and cook until the farro is completely tender, about 20 minutes more. Remove from the heat and let rest for 5 to 10 minutes. Discard the bay leaf and parsley sprigs.

Divide the sausages, onions, farro and cooking juices among individual soup plates or bowls. Garnish with parsley, and enjoy right away.

Note: Choose sausages that don’t have a lot of heat made of pork, beef or a blend of the two. Do not use chicken sausages in this recipe.

Michele Anna Jordan is author of the new “Good Cook’s” series. Email her at michele@micheleannajordan.com