In reply to A newbie all over again! by Annec
salcicce e mascarpone
Submitted by Anonymous (not verified) on Thu, 01/19/2006 - 17:24In reply to A newbie all over again! by Annec
Why don t you try salcicce e mascarpone ??? If you are talking about the fresh pork sausages that you buy at the butcher you can take the skin off (use one sausage per person) and fry them in a pan with some olive oil and garlic, then when the mince turns gold then add 200-300 grams of mascarpone and cook for 2-3 minutes till it all the liquid is absorbed by the sausages. Job done add the sauce to the cooked pasta (penne) e buon appetito …..
Paniscia
Submitted by Anonymous (not verified) on Thu, 01/19/2006 - 18:00In reply to A newbie all over again! by Annec
Paniscia
'Paniscia' is a typical dish of Novara made with rice, salami and vegetables.
Panissa instead is a different version, typical of the Vercelli area. It is very important to remember this little detail if you meet somebody from either of the cities.
ingredients
'cannaroli' rice 300 gr., salami 120 gr., butter, red wine a glass, beans 200gr, an onion, lard 60gr, cabbage 150gr, leek, carrots, celery, tomatoes, salt and pepper. Serve with grana padano cheese.
making it
Cook the beans in a pot full of water. When they start to boil, add the vegetables already cut: cabbage, leek, carrots, celery and tomatoes. Add salt and pepper and leave to cook slowly for approx 2 hours.
Cut the onions and the lard and mash them together. Fry the mixture with butter in a big terracotta pan, or else a copper pan.
Add the salami in little pieces and finally the rice. Soak in wine and allow to evaporate, stirring often.
Add the vegetables and, bit by bit, let them stew, always mixing.
After 20 minutes the paniscia is ready. Serve hot together with grana padano cheese.
In reply to A newbie all over again! by Annec
[QUOTE=stef]Why don t you try salcicce e mascarpone ??? If you are talking about the fresh pork sausages that you buy at the butcher you can take the skin off (use one sausage per person) and fry them in a pan with some olive oil and garlic, then when the mince turns gold then add 200-300 grams of mascarpone and cook for 2-3 minutes till it all the liquid is absorbed by the sausages. Job done add the sauce to the cooked pasta (penne) e buon appetito …..[/QUOTE]
could ypu get any more cholesterol in one dish? what about the mediterranean diet?????? just make a nice sugo with garlic, tomatoes, the salsiccia and plenty of basil. Use it for your pasta with some pecorino on top!
In reply to A newbie all over again! by Annec
Do the Italians have their own version of the French dish, cassoulet? I'm just thinking with all those beans and slabs of pancetta surely they do?
A dish I do with Tuscan bangers is roast them in the oven on a bed of sliced apple and fennel, sling in a slug of vin santo towards the end which helps caramelise the fruit/veg, add perhaps a smidgen of light cream and serve with jacket potatoes. In fact, I usually use them in much the same way I would porc fillets. I think you can as they have such a high percentage of meat.
e la sua filglia, penso...;)