Tag: sausage

Meatballs, potatoes and sausage – Italian Cuisine

»Meatballs, potatoes and sausage

First of all, cook the potatoes: wash them well, put them in 1 pot, cover with plenty of cold water, bring to the boil and cook for about 30 minutes, then peel them, mash them with a potato masher and add salt, pepper and Parmesan cheese.

In the meantime that the potatoes are cooking, get on with the work and prepare the sausages: remove the casing, then brown them for a few minutes in a non-stick pan, without oil.

Then proceed to the preparation of the meatballs: with wet hands, take a little of the potato mixture, flatten it on the palm of your hand, stuff it with a little sausage and a cube of cheese and close it into a ball on the filling.
Then pass the meatballs first in the lightly beaten egg and then in the breadcrumbs.

Once you have all the meatballs, fry them in hot seed oil, turning them to brown them evenly, and then drain them on kitchen paper.
(Alternatively, arrange them on a baking sheet lined with parchment paper and cook them for about 20 minutes in a convection oven preheated to 200 ° C.)

The meatballs, potatoes and sausage are ready, serve them immediately.

Artichoke and sausage pasta – Italian Cuisine

»Artichoke and sausage pasta

First of all, shell the sausage removing the casings and dedicate yourself to the artichokes: clean them (here the guide to see how to do it), let them rest for at least 10 minutes in water acidulated with lemon juice (so that they do not blacken), then drain and cook them in microwave for 10 minutes or steamed for 20, then cut them into thin slices.
(Alternatively, you can add the artichokes to the sausage without cooking them, prolonging the cooking in the pan for at least 10 minutes.)

Brown the sausage in a large non-stick pan with a little oil, then blend with the wine, finally add the artichokes and leave to flavor.

Drain the pasta al dente and add it to the sauce, stirring with the pecorino and (if needed) a little cooking water.

The artichoke and sausage pasta is ready: add a little chopped parsley and serve immediately.

Loin stew, sausage and creamy celeriac with Roquefort – Italian Cuisine

Loin stew, sausage and creamy celeriac with Roquefort

1) Cleanse celeriac, cut it into small pieces and boil it in salted water for about 8-10 minutes. Cut the meat in chunks, flour them And brown them over high heat in a pan with a drizzle of oil and butter until golden brown. Salt.

2) United the luganega in chunks and let it brown. Jumbled up with a wooden spoon, then wet with the broth and add the drained and dried celeriac. Adjust of salt and pepper.

3) Add the crumbled roquefort e make it melt, stirring with the spoon. Reheat 1 cm of oil in a saucepan e fry yourself sage leaves; remove them from the oil as soon as they are crunchy, dry them on kitchen paper and crumble them. Serve the stew sprinkled with sage.


Posted on 01/01/2022


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