Pasta with Salsiccia, Tomatoes and Mushrooms.

Sunday, 10th November 2013

Based on this. Remove the skin from some Salsiccia and crumble the meat up into chunks. Fry this until browned and remove it from the pan. Add some chopped onions, mushrooms and soften, then herbs and garlic. Deglaze with white wine. Add chopped tomatoes and some tomato puree. Simmer for a while. Allow to cool and then put it in the fridge overnight. Reheat and serve with pasta.
Reheating really does change the flavour of dishes like this, as the flavours have time to mingle. A bit too much tomato puree though.

Shrimp and Sausage Cioppino

Friday, 28th June 2013

I was looking for a bean soup recipe and found this one, which is more of a stew, but really just what I wanted.
Soften chopped fennel, onion and garlic. Then add and brown sausage. I used the pork salsiccia which I often get from the local Italian deli, and I didn't take the skin of, but just chopped it into small chunks. Add some wine and scrape up any bits. Stir in vegetable stock, tomato paste and bay leaf, and simmer covered for 10 minutes. Uncover and add shrimp, beans and herbs and seasoning. Cook until the shrimps are done, about 4 or 5 minutes. Serve with crusty bread.
The salsiccia was quite well spiced in itself and I put in a good amount of white Kampot pepper, so this came out quite spicy, but still with an excellent flavour and everything very nicely cooked.
As there are always so many new things to cook, we rarely repeat recipes, but this one could well appear on the table again.

Salsiccia and chips

Monday, 24th June 2013

Nearly as simple as yesterday. I deliberately didn't cook the salsiccia as much as I normally would, so it was softer and moister in the middle, which was a success I think. When the sausage was done I turned the heat right up to quickly sear the tomatoes without cooking them to mush. Aubergine chutney and chips from a packet.

Pasta and salsiccia

Thusday, 23rd August 2012

Another variation on pasta and chopped up salsiccia. Fresh varieties of both makes all the difference.
The pasta was filled with chanterelle mushrooms and the sauce for the salsiccia is just wine, onions and a few cherry tomatoes.

Salsiccia and risotto

Friday, 10th August 2012

Got these salsiccia frozen at the Kaufhof food-hall. They are OK, but I'd rather have fresh. I had no white wine, so I made the risotto with some marsala. An interesting alternative!

Spaghetti with Salsiccia

Friday, 4th May 2012

A variation on something that was quite successful last year.
Roast cherry tomatoes in the over with a garlic clove and plenty of oil for 20 minutes or so. Meanwhile chop up fresh salsiccia into bite sized pieces and fry them quickly until browned, then add them to the tomatoes.
While the pasta cooks chop and fry a shallot and add spinach to the pan to wilt. Add the salsiccia and tomatoes to the spinach, mash up the roasted garlic, which will be soft by now, and mix that all together briefly and season. I ground in some red chilli for extra spice.
Drain the pasta and top with the sauce.
Really very good. A lovely combination of flavours with a good balance of spice, sweet tomatoes, spinach, garlic and oil, with the tasty salsiccia.
This should work very well as a veggie dish I imagine, with something else instead of sausage (button mushrooms maybe?).

Sausage Sandwich

Monday, 24th October

Left over salsiccia, fried with some onions, in crusty bread with a good dollop of mustard. Yum Yum!

Pasta with Salsiccia

Thursday, 20th October

Left it too long after make this to post the journal entry, so I can't really remember much about how this was done. I think it was fairly simple though. I cut up fresh salsiccia from the Italian deli into chunks, browned them and then removed them from the pan. Softened onions and garlic in the same pan, then added a jar of tomato sauce from the same deli, some fresh basil. Lastly put the sausage back and heat through. Served with more fresh basil and parmesan.
The sauce from the jar was tasty and certainly very tomato-y, but I think I still prefer the taste of just chopped fresh tomatoes.