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Slow Cooker Polenta with Sausage Ragù by Frank FarielloMaking polenta the old-fashioned way is a laborious job, as we all know, involving a lot of stirring over a good 45 minutes or more to reach the right, creamy consistency. Italians have developed any number of tricks to make the job a bit easier, as I have outlined in my post on How to Make Polenta. The slow cooker provides yet… |
2 votes
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Verza e salsiccia (Cabbage and Sausage) by Frank FarielloNot sure about you, but the weather here has crossed the line from pleasantly crisp to downright cold at night. That's as good an excuse as any for some good, stick to the ribs eating. It may sound eastern European, but Italians, too, like their cabbage, especially in colder weather, and like to combine it with pork. The typical… |
3 votes
5077 views
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Sausage, Potatoes and Onions by B InnesQuick Easy and delicious |
1 vote
2202 views
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Pork Loin w/ Roma Tomatoes & Capers by Yvonne Tally, Your Fit GourmetDo not boil the liquid, just simmer lively otherwise the meat will cook too fast and be tough and dry. Using a pork loin rather than tenderloin is less expensive by about $1 per pound. Have you butcher slice it for you in 1/2 – 3/4 inch thick medallions. |
2 votes
6105 views
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peppers and Sausage by william ruiz
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1 vote
1169 views
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