Farro with Roasted Pepper Sauce

• 2 medium red bell peppers
• 2 medium yellow bell peppers
• 6 tablespoons extra-virgin olive oil
• 4 teaspoons kosher salt
• 1/2 cup golden raisins
• 1 medium onion, thinly sliced
• 2 bay leaves, preferably fresh
• 1 garlic clove, crushed and peeled
• 1/2 teaspoon peperoncino flakes, or to taste
• 4 cups (one 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1 pound farro
• 1 bay leaf, preferably fresh
• 1 teaspoon kosher salt
• 4 tablespoons extra-virgin olive oil
• 1 cup grated Grana Padano or Parmigiano-Reggiano
• 2 tablespoons chopped fresh Italian parsley
• A baking sheet lined with baking parchment; a heavy 3-or 4-quart saucepan for the farro; a heavy-bottomed skillet or saute pan, 12-inch diameter or larger

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

red bell peppers, yellow bell peppers, extravirgin olive oil, kosher salt, golden raisins, onion, bay leaves, garlic, peperoncino flakes, italian plum tomatoes, farro, bay leaf, kosher salt, extravirgin olive oil, fresh italian parsley, baking sheet

Taken from www.epicurious.com/recipes/food/views/farro-with-roasted-pepper-sauce-372301 (may not work)