Farro Gratin With Brussels Sprouts
Ingredients
- 1 cup uncooked farro
- Kosher salt, to taste
- 4 tablespoons olive oil, divided (plus more for greasing)
- 2 tablespoons balsamic vinegar
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1/2 teaspoon Aleppo pepper, or a few small pinches of red pepper flakes
- 5 ounces aged cheddar, shredded (yielding 1 1/2 cups)
- 1/2 cup panko breadcrumbs
- 1/2 cup pecorino, finely grated
- Freshly ground black pepper
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