Tag: broth

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

by Pam on November 8, 2012

I had a craving for pasta so I decided to look through the refrigerator to see what I had on hand. I found some turkey Italian sausage, mushrooms, Parmesan and just a bit of kale. I also grabbed some grape tomatoes and garlic off the counter and some pasta out of the pantry. This meal took less than 20 minutes to make and was hearty, tasty, and healthy – you can’t beat that! The whole family enjoyed it and we gobbled it right up.

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces. Cook until it browns, about 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown. Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste. Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed. Place into serving bowls and top with Parmesan cheese. Enjoy.

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Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

Yield: 4

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.

Ingredients:

8 oz of cavatappi pasta, cooked per instructions
5 links of turkey Italian sausage, casings removed
8 oz of button mushrooms, sliced
3 cloves of garlic, minced
1 cup of grape tomatoes, halved
1 cup of kale, chopped
1/2 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, shredded

Directions:

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces. Cook until it browns, about 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown. Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste. Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed. Place into serving bowls and top with Parmesan cheese. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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geography of fish broth in 5 recipes – Italian Cuisine

The recipe for the true brodetto does not exist, there are as many as the "bell towers" of the Adriatic coast. Here is a guide (and some recipes) to extricate yourself between tomato, vinegar, eels, saffron and other typical ingredients from Trieste to Puglia

How nice to make the brodetto from Trieste down. Along the Adriatic coast the fish broth get ready in many variations as many are the ports that open to welcome the fishing vessels with their precious cargo. So many different recipes for this simple fish soup, colored by the red of the tomato or perfumed with saffron, fragrant with herbs or hot peppers, but all united by the raw material: "poor" fish, base for a dish of fishermen that today finds new life in view of the revaluation of regional cuisine traditional.
Because once the brodetto was prepared in many cases directly on board fishing vessels, or in the fishermen's houses, whose wives knew how to valorize with their art what they had at their disposal: little fish too small, or too "spiny", or too little valuable to be sold on the market, all that remained in the nets and that it was not intended for commerce.

White, of eels, with pepper and vinegar …

In Trieste mixed fish and crustaceans are enriched with the flavor of wine and tomatowhile a Degree of "boreto", strictly white, can also be prepared with only one variety of fish: essential is a steaming polenta to accompany.
The brodetto is very popular Chioggia, while decidedly particular is that of Comacchio, based on eels.
In Rimini the soup smells of pepper and vinegar, and further down, in the Marche, the soup is declined in many different variations: that of Ancona, rich in different fish, is enriched with tomato and vinegar, that of Porto Recanati, is fragrant with wild saffron, while that of Porto San Giorgio it is recognized because it is decidedly spicy.
In Abruzzo the rivalry between cultori of the brodetto alla pescarese and the purists of the broth with the vastese: in discussion the presence or absence of the sautéed, the cooking methods (covered or uncooked pan?), the possibility of perfuming with vinegar, but above all the addition of fresh peppers, which characterizes the recipe of Vasto.
Green pepper and hot pepper also in the brodetto alla termolese, "u bredette", traditionally cooked with the "scafetta", the part of "second choice" fish that every fisherman was responsible for every evening.
Between one and the other, the infinite typicality that each locality or fraction, but above all that every family jealously guards, to trace an unmissable itinerary of flavors along our coasts.

The recipes of fish broth

How to make chicken broth – Italian Cuisine

Chicken broth is one of the typical winter preparations: simple to cook and cheap, it is very useful for fighting seasonal illnesses

A first course for everyone, popular, a traditional recipe and a real one panacea for the classic seasonal ailments: the chicken broth it is a must for lunches and dinners on winter days. Here's how to prepare it for the best.

How to make chicken broth

To prepare a liter and a half of chicken stock, serve a chicken of one kilogram, two liters of water, 80 grams of celery, 120 grams of carrots, 120 grams of golden onions, two cloves of garlic, two bay leaves, a tuft of parsley, mixed pepper in grains and salt up. First of all, you have to clean the chicken from any feathers remaining attached, using the flame of a torch or the stove of our kitchen.

Onions and vegetables

To enrich your chicken soup, clean too carrots and celery and cut them into pieces of several centimeters in length. Then clean the onion, cut it in half and remove the central part. To enhance the aroma of the onion, you could also toast it in a frying pan for a maximum of four minutes, turning it to brown it at the right point in a uniform way. Next, in a saucepan, pour the chicken, celery and scalded onion. Then add them as aromas parsley, garlic, bay leaf and peppercorns. After putting the water, cover with a lid and cook over a simmering heat for a maximum of 50 minutes. During cooking, it is advisable to froth the broth at the end of eliminate excess fat.

Alone or in other recipes

After learning how to make chicken broth, you just have to serve it at the table or use it as a base for other recipes. Then add the salt, let it cool in the pot and then filter everything. The meat used for this preparation can be kept aside while the vegetables must be drained. In case we want to cook pasta in the broth, it will be enough to bring it back to the boiling point.