We would like to share with you all an amazing yet really simple and quick dish to warm up your January nights!
The hero of this dish is definitely the pork sausage prepared with prime meat,seasoned just with few spices like salt,pepper and fennel seeds.
We have cooked it with some organic broccoli in a combination really famous and appreciated in Neapolitan mama’s kitchens in Souther Italy.
The meat is slightly seared in unfiltered extra virgin olive oil,garlic and chili flakes and cooked down until brown with some broccoli florets. The dish has been finished with a generous sprinkle of extra mature (36 months) Parmiggiano Reggiano cheese.
We served it over a warm tortilla, but you can easily enjoy this with your favorite bread or why not use it as pizza topping or as pasta sauce.
Just the right ingredients on hand to fix an amazing, delicious, fulfilling and rustic sandwich. Some fresh organic Pork Sausage with fennel seeds, some Shitake Mushrooms and a loaf of freshly baked Sourdough Bread.
The sausage cooked until golden brown in the oven in its own flavorful juices, the mushrooms shallow fried with extra virgin olive oil, white onions, garlic, chili powder and sweet paprika. The bread just needed to be gently sliced. As condiment we used some spreadable paste made with Nduja sausage from the Calabria region in Southern Italy which is probably one of the spiciest spread you can find in Italy that has in every single bite the natural heat from some spicy and sharp red peppers.
The finished dish nothing fancy, the focus tonight was on flavor my friends!
With our flavor boasting sandwich we decided to drink a nice and crisp,13% alcohol content, glass of red from Sicilian grapes IGT produced in the wineyards in the province of Palermo.
Enjoy as we did!
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Tuesday night, easy and quick dinner fix? The answer is pretty easy, Pizza!
We love Pizza, and we enjoy quite often, and we love experimenting new toppings and recipes and usually use ingredients that taste really good when eaten by themselves, so why not use them as pizza toppings and take them to the next level? Here you go, a delicious pizza full of bold flavors : Pizza with Friarielli and Sausage.
We have used our homemade pizza dough (we posted our recipe for this earlier this month) and as toppings we’ve used organic pork sausages with fennel seeds, friarielli, buffalo mozzarella cheese ,garlic, chilli flakes and e.v.o.o
The Friarielli (commonly marketed in the United States as broccoli raab) is a green vegetable. Of this you commonly eat the leaves, buds, and stems. The buds somewhat resemble broccoli, but without the head. It is known for its slightly bitter taste, and is particularly associated with Italian recipes and homemade cuisine, this green is widely associated with Southern Italian cuisine (especially Neapolitan cuisine and the cuisines of Campania and Puglia) in fact a staple recipe in Naples is the delicious “Salsiccia and friarielli ” where this green is cooked with pork sausage, garlic, and chilli flakes, which is the toppings we used on this pizza indeed.
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Tonight’s meal was a really rustic yet a really delicious combination of ingreadiends, baked all together without adding that much seasoning as the various ingredients were busting with flavors already!
First of all, one of our all time favorite Pork Sausage with fennel seeds,made with organic pork,salt and black pepper. To accompany this delicious cut of meat we’ve choosen two lovely side dishes Potatoes Rosti made with baking potato just seasoned to taste with sea salt and black pepper and a hint of rosemary. The other side we’ve choosen was a Cheese and Leeks mini-pie this made from little parcels of puff pastry filled with a mixture of cream cheese, leeks finely minced and egg yolk mixed in to blend the parcel’s filling.
A very enjoyable dinner, we hope you enjoy it too!
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