Swordfish
Sicilian-Style
TOTAL 20 MIN; SERVES 4
In this recipe from cookbook
author Marcella Hazan, an
oregano-infused sauce
imparts bright flavor to hot-
off-the-grill swordfish steaks.
2 Tbsp. fresh lemon juice
2 tsp. kosher salt
2 tsp. chopped fresh
oregano or 1 tsp. dried
oregano
(^1) / 4 cup extra-virgin olive oil
Freshly ground black
pepper
2 lbs.^1 / 2 -in.-thick
swordfi sh steaks
- Preheat grill to high (450° F
to 550° F), or preheat broiler.
Stir together lemon juice and
salt in a small bowl until salt
dissolves. Stir in oregano.
Whisk in olive oil; season
generously with pepper. - Place swordfish steaks
on oiled grill grates; grill,
uncovered, until cooked
through, about 3 minutes per
side. Transfer fish to a platter.
Using a fork, pierce fish in
several places. Using a spoon,
beat olive oil mixture, and
drizzle it over fish. Serve
immediately.
—MARCELLA HAZAN
Farro-and-Sausage
Parmigiano
ACTIVE 30 MIN; TOTAL 3
HR; SERVES 4
In this clever slow cooker
dish, farro gets simmered with
tomatoes and sausage until
thick, then broiled with fresh
mozzarella and Parmesan.
3 Tbsp. extra-virgin olive
oil
1 yellow onion, chopped
Kosher salt
1 lb. hot or sweet Italian
sausage, casings
removed
3 garlic cloves, minced
1 tsp. dried oregano
1 tsp. crushed red pepper
(^1) / 2 tsp. fennel seeds,
crushed
1 Tbsp. white wine
vinegar
1 1 / 2 cups (9 oz.) farro
1 28-oz. can crushed fi re-
roasted tomatoes
2 1 /^2 cups water
Black pepper
2 scallions, thinly sliced
1 1 /^2 cups panko (Japanese
breadcrumbs)
(^1) / 2 cup chopped parsley
1 tsp. grated lemon zest
2 Tbsp. minced fresh
oregano
(^3) / 4 cup freshly grated
Parmigiano-Reggiano
cheese
6 oz. lightly salted fresh
mozzarella, thinly sliced
- In a large skillet, heat 1
tablespoon oil. Add onion,
season with salt, and cook
over moderately high heat,
stirring occasionally, until
softened, 3 minutes. Add sau-
sage and cook, breaking it up,
until cooked through, about 7
minutes. Add two-thirds of
the garlic, dried oregano, red
pepper, and fennel seeds.
Cook until fragrant, 1 minute.
Stir in vinegar; scrape into a
6-quart slow cooker. Add
farro, tomatoes, and 2^1 / 2 cups
water. Season with salt and
black pepper. Cover and cook
on high until farro is tender,
2 1 / 2 hours. Stir in scallions.- In a medium skillet, heat
remaining 2 tablespoons oil.
Add panko and cook over
moderately high heat,
stirring, until golden brown,
about 3 minutes. Add parsley,
lemon zest, fresh oregano,
and remaining garlic. Cook,
stirring, until garlic is tender,
1 minute. Season with salt.
Transfer to a plate.
3. Preheat broiler and posi-
tion a rack 6 inches from
heat. Scrape farro mixture
into a 3-quart oval baking
dish. Sprinkle with Parmesan
and top with mozzarella. Broil
until cheese is melted and
starting to brown, about 5
minutes; rotate baking dish
halfway through broiling.
Transfer to a rack and let
stand for 10 minutes. Sprinkle
with panko and serve.
—SARAH DIGREGORIO
WINE Ripe, intense Primitivo
from Puglia: 2014 Cantele.