1. I’ve never been a great cook or even a mediocre cook at that. I guess I always see it as a chore and something I have to hurry to put on the table. Time seems for me to be so limited and something I have to fill. I’m a “type A” and regard structure as an ESSENTIAL part of life. This apparently is not so, I’ve heard say that one can have a fulfilling life and also have dishes in the sink...what! I want to relax more, take it easy…let the dishes sit in the sink, gasp! I’ve decided to start taking a different approach to meal time. Our boys are older now, in college and will most likely be leaving our home before too long. The best part of dinner for me is having everyone around the table which surprisingly does happen quite often. We enjoy each other’s company. The boys prod and tease their dad while he in turn does the same to them. In our family it’s a ritual, its fun, it’s expected. So enough is enough, the idea is to start enjoying mealtime more, to slow down, take a deep breath and just…be. Dinner tonight is a staple for me. I used to watch a show called Extra Virgin, I’m not sure if this show is still on as we downgraded our cable package and I don’t think we get it any more. The recipe is easy but the flavors are spot on. I have used pork sausage, such as Johnsonville and it’s equally as good, although obviously higher in calories. Recipe follows.
Sausages with Faggioli All'uccelletta
Recipe courtesy of Gabriele Corcos and Debi Mazar
Ingredients
- 2 tablespoons olive oil
- 8 turkey sausages
- 5 cloves garlic, peeled and sliced into chunks
- 1 pound cherry tomatoes, quartered
- 3 dry red hot peppers
- Salt and freshly ground black pepper
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 5 fresh bay leaves
- 2 handfuls fresh flat-leaf parsley, leaves picked and chopped
Directions
Heat a large high-sided sauté pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown on all sides, for about 8 minute’s total. Remove the sausages from the pan to plate and reserve.
Add the garlic, and sauté until golden and brown. With a wooden spoon, stir in the chopped tomatoes and red peppers and season with salt and pepper. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency.
Add the browned sausages (and any juice left on the plate), beans, and bay leaves to the thickened tomatoes. Stir well and simmer for another 10 minutes.
Add the chopped parsley before serving.
Serves: 6; Calories: 432; Total Fat: 22 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 27 grams; Sugar: 5 grams; Fiber: 7.5 grams; Cholesterol: 93 milligrams; Sodium: 1375 milligrams
Add the garlic, and sauté until golden and brown. With a wooden spoon, stir in the chopped tomatoes and red peppers and season with salt and pepper. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency.
Add the browned sausages (and any juice left on the plate), beans, and bay leaves to the thickened tomatoes. Stir well and simmer for another 10 minutes.
Add the chopped parsley before serving.
Serves: 6; Calories: 432; Total Fat: 22 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 27 grams; Sugar: 5 grams; Fiber: 7.5 grams; Cholesterol: 93 milligrams; Sodium: 1375 milligrams
“I always say a little prayer when I put cakes in the oven,” remarked Eve, as she stopped to kiss Rose good-bye.
“What do you say?”
“I say, ‘Please, God, don’t let me forget I’ve put that cake in the oven.”
― Hilary McKay
“What do you say?”
“I say, ‘Please, God, don’t let me forget I’ve put that cake in the oven.”
― Hilary McKay
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