The best thing about cold weather? It’s the best excuse to make a big pot of soup or stew! A hearty and simple Italian peasant stew, which is more stew than soup.
It uses Savoy cabbage (use Napa cabbage for milder taste), Italian sausage, white beans, fresh parsley, and Parmesan cheese. We use savoy cabbage for this recipe, but you could use regular cabbage, Asian cabbage, collard greens or even dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.
Easy to make and easy on the budget. Buon appetito!
1 15-oz can of white beans (cannellini, Great Northern, or Navy), drained
1 quart vegetable or chicken stock
1 quart water
1 teaspoon salt, more to taste
1 large (2-lb) savoy cabbage, quartered, then sliced into 1/4-inch thick slices
2 bay leaves
1 cup chopped parsley, loosely packed
1/2 cup to a cup of freshly grated Grana Padano or Pecorino cheese for garnish (or Parmesan)
Brown the sausage: Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
Sauté onions, garlic: Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often.Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
Add wine, beans, boil, lower heat to simmer: Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.
Add water, stock, salt, cabbage, sliced onion, bay leaves sausage, then simmer: Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
To serve, sprinkle on chopped parsley and grated cheese.
Yum, another recipe from our files to yours. Enjoy!
Prep Time: 6 min
Cook Time: 35 min
Total Time: 41 min
Makes 6 Servings
2 1/2 cups dried cavatelli or medium sized shell pasta
12 oz. Bernie’s Sweet Italian sausage links, cut into 3/4 pieces
1 can, 29 oz. Contadina® Tomato Sauce
1 large green sweet pepper cut into strips
1 tsp. dried basil
1 tsp. dried oregano, crushed
1 cup shredded mozarella cheese
1. Cook pasta according to package directions; drain
2. Meanwhile cook sausage and pepper in large skillet over medium-high heat, 3 minutes or until sausage is no longer pink; drain.
3. Stir in tomato sauce, basil, oregano and half of cheese. Stir in pasta.
4. Spoon mixture into 2-qt. casserole dish.
5. Cover and bake at 400°F, 20 minutes or until heated through. Sprinkle with mozzarella cheese bake uncovered 5 mins. Serve with grated Parmesan cheese
Compliments of Contadina® Tomato Sauce with Italian Herbs.
http://piemontesausage.com/wp-content/uploads/2017/01/DSCF3996-1024x768.jpg7681024Claude Colehttp://piemontesausage.com/wp-content/uploads/2014/10/Web-Logo2-300x137.pngClaude Cole2017-01-05 12:00:532017-01-04 14:14:41Italian Sausage and Pasta Bake
Don’t miss the cooking lesson on Friday, straight from the experts, from 5:30-6:30. Join Piemonte Sausage for a cooking demo on an Italian classic, Cotechino with lentils. Learn the origins of the dish, how it is traditionally prepared and how you can prepare it at home! Grab a glass of wine and enjoy generous samplings.
Cotechino – A Northern Italian Boiling Sausage
A special sausage for a special dinner…our Cotechino is hand crafted using all natural pork, herbs, spices and white wine for a delicious Bolito Misto.
Cotechino: A special sausage for a special dinner…Hand crafted using all natural pork, herbs and spices cotechino is popular throughout Italy. It is typically boiled and eaten as part of a Bolito Misto (Boiled Dinner with various cuts of meat and vegetables). Cotechino is also served with lentils during the holidays to ensure a prosperous New Year.
Product Description: All Natural Pork Shoulder, Pork Skin, Sea Salt, Dextrose, Black Pepper, Cloves, Garlic, Marjoram, Nutmeg, Cinnamon, Thyme, and White Wine in a Natural Beef Casing. Allergy Warning: Contains Wine (Sulfites).
http://piemontesausage.com/wp-content/uploads/2014/10/Web-Logo2-300x137.png00Claude Colehttp://piemontesausage.com/wp-content/uploads/2014/10/Web-Logo2-300x137.pngClaude Cole2016-12-14 17:27:022016-12-14 17:27:02Taste it to Love it and Learn to Cook Cotechino
Based on their training in Italy, here is a photo of the first experimental batch of Filetto’ cured pork tenderloin.
For the record this is technically a salumi, a dried whole muscle. After traveling to Italy, the Coles’ were awestruck by the different kinds of cured meats they saw in the markets. There’s no grinding and stuffing, in fact the process for curing whole muscles is a new project for these expert sausage makers.
So, the experiment includes salting the meat, curing it for a period of time, rinsing off the cure and then hanging it to age and dry in a meat curing refrigerator. Stay tuned!
http://piemontesausage.com/wp-content/uploads/2016/12/salumi.jpg20481536Claude Colehttp://piemontesausage.com/wp-content/uploads/2014/10/Web-Logo2-300x137.pngClaude Cole2016-12-12 11:53:142016-12-12 12:36:34First Batch of Filetto' Cured Pork
Taste it you love it! It is that simple with Piemonte Sausage.
http://piemontesausage.com/wp-content/uploads/2016/11/ci5.jpg372638Claude Colehttp://piemontesausage.com/wp-content/uploads/2014/10/Web-Logo2-300x137.pngClaude Cole2016-11-29 17:43:532016-12-05 12:57:02WCIA ci Living Storyteller with Piemonte Sausage
The one and only owners of Piemonte Sausage, Claude and Susan, will be having a tasting of their great quality sausages on Sunday, November 20th, 4-6pm at Harvest Market, 2209 S Neil Street in Champaign
Stop by and experience the “tastiest,” hand crafted, all natural, artisanal, locally made sausage.