Sausage with White Beans Ragu Marilyn Cantarella Wilmington NC

Sausage with White Beans Ragu

This dish was one of my favorites during the pandemic in the summer of 2020 when I had plenty of fresh basil, parsley, arugula and tomatoes growing in the garden. Serves 6

Ingredients:

10 oz. hot Italian (mild works as well) pork sausage removed from casing

1 can cannellini beans (can substitute any white bean)

8 ounces tomato sauce (fresh or canned)

8 ounces orzo pasta

1 vidalia onion or yellow onion

2 ounces arugula

1 bunch parsley

2 tbsps. Worcestershire sauce

2 tbsps. tomato paste

1/2 cup Ricotta Cheese (whey or cow's milk based so it is sweet)

1/4 cup grated Parmesan cheese

1/3 cup Salsa Verde (optional)

Preparation:

Fill a pot with salted water and bring to a boil. Meanwhile dice onion and roughly chop the parsley and stems. In a bowl, combine the ricotta, half the Parmesan and some black pepper. Drizzle with a bit of olive oil and set aside.

Add the pasta to the boiling water and cook roughly 7 minutes. Turn off heat and return to pot. Stir in arugula and cover while finishing sausage. In a large skillet heat olive oil and add sausage and diced onion. Cook a few minutes until onions soften. Add the beans, paste, tomato sauce (or fresh chopped tomatoes) and about 1/4 cup water. Salt to taste. Simmer 5-7 minutes stirring occasionally until sausage is cooked through. Turn off heat, stir in Worcestershire sauce. Serve the finished pasta topped with the sausage mixture. Put a few tablespoons of the seasoned ricotta on top with some chopped parsley and a spoon of Salsa Verde; add extra Parmesan cheese, if desired. The sweet and savory flavors combine to make a delightful taste combination.

Comments

Traditional English Scone

Traditional English Scone Ingredients 3 ½ cups all-purpose flour 2 tablespoons baking powder ½ teaspoon salt 7 tablespoons unsalted butter ½ cup sugar 2 eggs ¾ cup buttermilk (can substitute heavy cream) 2/3 cup sultanes (or golden raisins) *optional Steps Mix flour, baking powder and salt in large bowl. Cut in cold cubed butter similar to making pie crust. In a separate bowl whisk 2 large eggs and buttermilk. Stir wet ingredients into buttery crumbs. Add raisins, if using. Knead by hand just until smooth. Flatten dough to a 3/4" thickness and cover. Let rest for 45 minutes in the refrigerator. Turn scone dough onto lightly floured surface. Cut into rounds using a biscuit cutter. Place on lightly greased or parchment paper lined sheet pan and brush with egg white. Brush with egg white. Bake scones for 15-20 minutes in 400-degree preheated oven. Serve warm or at room temperature with clotted cream and jam. ...

Chicken Pelau from Peter & Christopher Laurie - Barbados

Chicken Pelau (Serves 10) Ingredients 3 - 4 chicken thighs, skin removed and chopped into large chunks, (marinated for one hour in the fridge with a mixture of garlic powder, red pepper flakes, soya sauce, rum, and half of the chopped green herbs) 3 cups rice (long grain but you can use any kind) 3 cans cooked pigeon peas or 3 cups of boiled dried peas (can use canned black eyed peas or pinto beans drained) 1 can diced tomatoes (canned or fresh) 2 onions chopped finely 10 leaves of chado beni finely chopped, or 1 cup chopped cilantro I tsp dried thyme or 1 tbsp of fresh thyme 3 chives /green onions chopped finely A bunch of basil leaves chopped finely 5 cloves garlic chopped finely 1 tbsp fresh ginger chopped finely or grated 2 bay leaves 2 tsp freshly ground coriander seed (optional but kicks it up a notch) 2 tsp freshly ground cumin seed (optional but kicks it up a notch) 1 tsp ground turmeric (for coloring) 1 hot pepper...

Bouillabaisse Caribbean

Bouillabaisse Caribbean Recipe Peter & Christopher Laurie - Barbados Source: Caribbean One-Pot Cook Book: "The most famous fish soup/stew of the Mediterranean is bouillabaisse (derives from French 'bouillon abaisse' meaning boiled down or reduced by evaporation). Its home is considered to be Marseilles, although it's cooked in every little port throughout the coastal regions of Provence. The apocryphal story of the origin of bouillabaisse told by the Marseillais is that the Roman goddess Venus served bouillabaisse to her husband Vulcan in order to lull him to sleep while she consorted with Mars. Peter and Chris have given this a Caribbean flavour by using Caribbean fish and by adding ginger, turmeric, cumin and cilantro." Author: Peter & Chris Laurie Photography: Maxi Baldeo Ingredients: 3 lbs. fish (mahi mahi, snapper, marlin, bill fish) skinned, boned and cut into bite-sized chunks 2 lbs. shrimp 2 leeks sliced thinly 4 stalks celery sliced t...

WILMINGTON SISTER CITIES CULINARY EXCHANGE

Search This Blog