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Italian Sausage with Fennel, Zucchini and Raisins Recipe

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Ingredients

  • fennel and zucchini together and, simply because I didn’t have a drop of dry
  • white wine in the house, I used a leftover Reisling. The resulting dish was a mixture of crunchy
  • fennel and softer zucchini, the raisins and the Reisling gave the sauce a
  • lovely sweetness and the sausage was brimming with juice from using Letizia’s
  • easy braising technique. This is a
  • perfect main to serve all by itself, perhaps, as Letizia suggested, with slices
  • of rustic bread or a potato salad “made with diced boiled potatoes tossed with
  • chopped spring onions, parsley and your best extra virgin olive oil”. As I said, I hadn’t had Italian food for
  • weeks. I went with meza rigatoni and, in
  • deference to my recent trip to La Belle France, I tossed it in some
  • Brittany-born salted butter, the kind you can buy at Trader Joe’s. Here is the recipe:
  • Recipe for
  • Italian Sausage with Fennel, Zucchini and Raisins adapted from Letitizia
  • Mattiacci. Serves 3 to 4, depending on
  • the size of the sausages.
  • 1 large fennel
  • bulb or 2 small, with fronds
  • 1 medium zucchini
  • 1 tablespoon extra virgin olive oil
  • 8 fresh, mild, Italian style pork sausages
  • 3 tablespoon raisins
  • black pepper
  • 1-2 garlic cloves, finely minced
  • 3 tablespoons Reisling
  • 1. Trim the fennel bulbs, and set aside the
  • 2. Heat briefly 1 tablespoon of olive oil in
  • a large skillet over low heat. Add the sausages and 1/2 inch water, then cover
  • and simmer until cooked through, about 20 min.
  • 3. Increase the heat to high, stir the
  • raisins and the diced fennel into the skillet and cook for 1-2 min until the
  • fennel is caramelized outside but still crunchy. Meanwhile, chop the fennel
  • fronds. Add 2-3 tablespoon of white wine to the sausages and scrape up any
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