Salsicce alla cacciatora translates as ‘Hunter’s sausage’ . I just thought I’d mention that for those of you that love double entendres 🙂 Serves 4
400 grams sausages – preferably Italian
200 grams mushrooms — sliced
1/2 medium onion — chopped
1 clove garlic — chopped
400 grams tomatoes (fresh or tinned) — peeled and chopped
salt and pepper
Prick the sausage and fry in a little butter until well coloured. Remove the sausages and put aside.
Add the onions and garlic to the pan and fry for a couple of minutes. Add the tomatoes and mushrooms. Season with salt and pepper and cook for ten minutes.
Return the sausages to the pan, cover and cook for a further 15 minutes.
Serve with fresh crusty bread
Mushrooms, Pork, Recipe, Sausages, Secondo - second course, Vegetables
alla cacciatora, cooking, Food links, italian, mushrooms, Recipe, sausage, second course, Secondo
Jan · 11
fresh tagliatelle 1 medium carrot — roughly chopped
1 stick celery — roughly chopped
1 medium red onion — roughly chopped
1 medium courgette — diced
400 grams italian sausage — skinned
2 tablespoons cream
1 glass red wine
parmesan cheese to serve
Fry the carrot, celery and onion in a little olive oil for a few minutes.l
Add the courgettes and cook for a few minutes longer.
Add the sausage and mix well. Season with salt and fry for a few minutes
Add the wine and allow it to partially evaporate.
Reduce the heat and cook for a further 20 mins
Remove from the heat and add the cream
Serve with tagliatelle and parmesan.
Carrots, Celery, Courgettes, Cream, Onion, Pasta, Primo - first course, Recipe, Red wine, Sausages, Tagliatelle, Vegetables
cooking, first course, Food links, italian, Pasta, primo, ragu, Recipe, sausage, Tagliatelle, with sausage and vegetable ragu
Jan · 09
It may be difficult to find Italian sausages outside of Italy. This needn’t be a problem as they are usually 100% minced meat, encased in a sausage skin. Therefore, if you can’t find Italian sausage, replace it with minced pork. This is another of the recipes that I remember from my time in the north. Very easy to cook but delicious! Serves 4
Sausage risotto ingredients
150g Italian sausage, skinned
200g risotto rice
1 stick celery,finely chopped
1 medium, onion, finely chopped
1 glass dry white wine
Grana Padano cheese to taste (or parmesan) 40g butter
20ml olive oil
Beef stock (As much as is needed, maybe as much as a litre)
Fry the onion and celery in the olive oil and half the butter until they start to colour
Break the sausage into small pieces and add to the pan
Fry over a low heat until the sausage is well coloured and then add the wine
Allow the wine to reduce for a while and then add the rice.
Continue in the usual way for risotto – add hot stock, little by little, stirring constantly, until the rice is al dente When the risotto is ready, mix in the cheese and the rest of the butter.
Sausage risotto finished dish
Beef stock, Celery, Grana, Onion, Parmigiano, Pork, Primo - first course, Recipe, Riso - rice, Sausages, White wine
cooking, Food links, italian, primo, Recipe, rice, risotto, sausage, Sausage risotto
Nov · 13