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Farcito Con Le Salsiccie
2 tablespoons olive oil
10 ounces hot Italian sausage, out of the casing
1 white onion, finely chopped
4 garlic cloves, sliced
18 teaspoon red pepper flakes
3/4 pound mushrooms, finely sliced
1 bay leaf
3/4 cup white wine
1 (14 1/2- ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
3/4 cup Italian Bread Crumbs
3/4 cup grated Romano cheese
Makes 2 1/2 to 3 cups
Pour the oil into a nonstick saute pan set on medium heat and brown the sausage for 3 minutes. Transfer the sausage to a plate and set aside.
Discard all but 3 tablespoons of the fat left in the saute pan. On medium heat, cook the onion for 3 minutes. Add the garlic and red pepper flakes, reduce the heat to low anc cook for 5 minutes. Increase the heat ot high, add the sliced muchrooms and bay leaf, stir well and cook 2 minutes. Add the wine and cook until it has almost evaporated, about 3 minutes.
Drain the tomatoes, reserving the juices separately. Roughly chop the tomatoes and add them to the saute pan. Reduce the heat to medium and cook 2 minutes. Add the parsley, basil, reserved tomato jiuces and sausage, stir well, and cook for 5 minutes, stirring occasionally. The mixture should be fairly thick and almost dry. If it is very watery, cook for 3 minutes more. Transfer the mixture to a large mixing bowl.
Add the cooked sausage, the eggs, bread crumbs and cheese and mix well. The stuffing should be very thick and fairly moist. If it is still watery, add more cheese and bread crumbs to your taste.
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