Sausage and Fennel Seeds Pasta

This a delicious pasta dish that makes for a difference on a tomato sauce based dish. Packed with flavours and reheats well.

Ingredients:
1 box of rotinis
1 portion of sausage mix
2 sweet yunnan peppers
2 table spoon fennel seeds
1 cup vermouth
zest and juice of 1 lemon
1 table spoon dried oregano
1 package of frozen spinach
Parmesan, to taste
Olive oil
ingredients

***

1. In a mortar and pestle, combine the yunnan peppers and the fennel seeds.
spices

2. Crush until the peppers are broken apart and the seeds start breaking up. Set aside.
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3. In a large skillet, heat some of the olive oil. Add the pork and break any large clumps. Get your pasta started.
sausage1

4. When all of the pork is getting colour, add the fennel seeds and peppers. Cook for another 10 minutes or so, you want the meat to caramelize.
sausage2

5. Pour the vermouth and lemon juice over the meat. Add the lemon zest. Cook down until the liquid reduces by half.
liquids

6. Add the dried oregano and spinach. Cover so the spinach thaws faster.
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7. Your pasta should be ready so drain, reserving some of the cooking water. Stir the thawed spinach in with the meat.
cooked

8. Stir in the cooked pasta. If it looks dry add some of the cooking water. Grate parmesan on top to taste.
pasta

9. Serve with more grated parmesan
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White beans and sausage

Almost a mock cassoulet, simpler, cheaper and with less meats involved. But warm and plentiful and filling.

Ingredients
3 spicy Italian sausages
1-2 table spoon olive oil
2 large yellow onions, chopped
2 cloves of garlic, minced
2 table spoon fresh thyme, chopped
1 cup chicken stock
1 1/2 table spoon tomato paste
2 cans of white kidney beans
1/4 cup breadcrumbs.
1/8 cup parmesan cheese
black pepper.
ingredients

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1. Pre-heat the oven to 375F.
In a large cast iron pot sear the sausages until colored on all sides. Remove from pot and set aside.
sausage

2. Add the olive oil and onions. Sweat until translucent.
onions

3. Add the garlic and thyme, sweat until fragrant.
herbs

4. Deglaze with the chicken stock.
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5. Add the tomato paste and mix well to incorporate.
tomato

6. Add the beans, with the liquid. Season with black pepper. Bring to a simmer.
beans

7. In a separate bowl mix the bread crumbs and parmesan cheese.
topping

8. Once the liquid is simmering and has started to thicken a bit, return the sausages to the pot. Cut the sausages into segments at this point.
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9. Sprinkle the bread crumbs on top.
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10. Transfer to the oven and bake for 20 minutes, until the topping has turned golden.
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11. Serve warm.
serve2

Four toppings pizza

A delicious way to have more variety in your pizza dinner. Also good if some of the people are vegetarian as you can choose which toppings you want to eat.

Ingredients :
1 ball of dough
Tomato sauce
Mozzarella Cheese
Bocconcini cheese
Parmesan
Pesto
Black olives
Prosciutto
Goat cheese
Cherry or grape tomatoes
Fresh basil
Olive oil
savory-toppings

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1. Roll out the dough to the  size of your baking sheet. Pre-heat the oven to 400F
savory-roll

2. Line the baking sheet with aluminium foil and brush with olive oil. Transfer the dough unto the sheet and score the dough so that you have four roughly equal areas.
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3. On the first area, spoon some pesto and spread around. Add the black olives and a good dusting of parmesan (or parmesan curls)
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4. On the second area spoon and spread some tomato sauce. Break the prosciutto in chunks. Add the goat cheese.
savory-prosc

5. On the next area, spoon and spread some tomato sauce. Add fresh basil leaves. Cut the grape or cherry tomatoes in half and distribute evenly. Add shredded mozzarella cheese.
savory-cherrytomatoes

6. On the last area, spoon and spread tomato sauce. Add fresh basil leaves. Cut the bocconcini and place on top of the basil leaves.
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7. Don’t overload the pizza with sauce or runny toppings, so the dough doesn’t get soggy.
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8. Cook for 30 minutes on the lowest rack in the oven, or until the dough is cooked though and golden.
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