Sausages with arugula
One of the most versatile ingredients of our Mediterranean cuisine. The Neapolitan tradition combines sausage with "friarielli" or broccoli leaves sautéed in a pan, also tasty baked with potatoes and mushrooms. Simple, good and easy to cook, perfect on the grill and grilled, sausage is a dish that brings together the whole table from adults to children.
Sausage: the oldest of the sausages
Sausage is a butcher's preparation and can be eaten on its own or as an ingredient in hearty dishes. The filled casing is presented for sale in long, narrow rows, rolled up in the classic spiral shape or in chains of small sausages. A culinary flavour with aromas such as salt, pepper, nutmeg, red wine or fennel that allow you to wander with taste and imagination. They are enjoyed throughout Italy from region to region, in many variations and with different cooking methods from each other. There are many varieties of sausages: with fennel, pizzaiola, with spinach and parmesan and much more.
As good as it is easy to cook
On the spit, on the grill, in a pan, in the oven and in many variations to be cooked with pasta. Whole or skewered on colorful skewers, the sausage cooked to perfection on the BBQ is the true undisputed queen of grilled meats, served on a plate surrounded by vegetables, such as salad, eggplant, zucchini, potatoes and a nice glass of red wine.
Sausage and potatoes in a pan
Sausage and potatoes in a pan is one of the classic recipes for a brilliant main course with a side dish. Baking in a pan is very easy and practical. It allows you to cook the two ingredients together in the oven, allowing the flavors to blend with each other and allow you to better dose the seasonings. The juices of the meat, in fact, will also flavor the side dish, making a smaller amount of oil necessary. The combination of potatoes and sausage is definitely a classic, it is very tasty and everyone likes it. Whether it's potatoes and sausage in foil or a casserole with potatoes and Gruyere, when it comes to his majesty the sausage, success is always guaranteed.
Puff pastry with arugula and sausage
Ingredients
4 sausageshalf a white onion300 gr of tomato pulp1 carrotlaurelsalt and pepper to tastewhite wine to taste
Procedure
Pierce the sausages with a fork. Put them in a pan with a little oil and brown them for the first time. Cover them with white wine and water and cook until the water and wine evaporate. Momentarily remove the sausages from the pot. Chop the carrots and onion and make a quick sauté. If you like, add a little celery. Add the tomato and bay leaf.
One of the most versatile ingredients of our Mediterranean cuisine. The Neapolitan tradition combines sausage with "friarielli" or broccoli leaves sautéed in a pan, also tasty baked with potatoes and mushrooms. Simple, good and easy to cook, perfect on the grill and grilled, sausage is a dish that brings together the whole table from adults to children.
Sausage: the oldest of the sausages
Sausage is a butcher's preparation and can be eaten on its own or as an ingredient in hearty dishes. The filled casing is presented for sale in long, narrow rows, rolled up in the classic spiral shape or in chains of small sausages. A culinary flavour with aromas such as salt, pepper, nutmeg, red wine or fennel that allow you to wander with taste and imagination. They are enjoyed throughout Italy from region to region, in many variations and with different cooking methods from each other. There are many varieties of sausages: with fennel, pizzaiola, with spinach and parmesan and much more.
As good as it is easy to cook
On the spit, on the grill, in a pan, in the oven and in many variations to be cooked with pasta. Whole or skewered on colorful skewers, the sausage cooked to perfection on the BBQ is the true undisputed queen of grilled meats, served on a plate surrounded by vegetables, such as salad, eggplant, zucchini, potatoes and a nice glass of red wine.
Sausage and potatoes in a pan
Sausage and potatoes in a pan is one of the classic recipes for a brilliant main course with a side dish. Baking in a pan is very easy and practical. It allows you to cook the two ingredients together in the oven, allowing the flavors to blend with each other and allow you to better dose the seasonings. The juices of the meat, in fact, will also flavor the side dish, making a smaller amount of oil necessary. The combination of potatoes and sausage is definitely a classic, it is very tasty and everyone likes it. Whether it's potatoes and sausage in foil or a casserole with potatoes and Gruyere, when it comes to his majesty the sausage, success is always guaranteed.
Puff pastry with arugula and sausage
Ingredients
4 sausages
half a white onion
300 gr of tomato pulp
1 carrot
laurel
salt and pepper to taste
white wine to taste
Procedure
Pierce the sausages with a fork. Put them in a pan with a little oil and brown them for the first time. Cover them with white wine and water and cook until the water and wine evaporate. Momentarily remove the sausages from the pot. Chop the carrots and onion and make a quick sauté. If you like, add a little celery. Add the tomato and bay leaf.
No comments:
Post a Comment