Italian Sausage, Cannellini Beans and Greens with Grilled Garlic Bread
This dish is versatile. It can be vegetarian by leaving out the sausage (or use a veggie version) and vegetable broth instead of chicken. You can simplify the process if time is short and use canned beans and broth. Just be sure to add the same seasonings. The dish will be almost as good!
Homemade Chicken Broth
Ingredients
1 whole chicken carcass (leftover from roasting or use chicken bones)
2 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 2-inch pieces
1 medium yellow onion (about 6 oz.), cut into 1/2-inch wedges
Kosher salt
Freshly ground black pepper
A handful of parsley and a bay leaf
Directions
Add enough cold water to submerge the chicken carcass (about 5 quarts) in a large stockpot. Add the carrots, celery, onion, 1 1/2 tablespoons. salt, and 2 teaspoons black pepper. Cover the pot, with the lid slightly ajar. Bring to a boil over high heat and then reduce the heat to maintain a very gentle simmer, partially covered, for 2 hours If at any time the water level drops below the solids, add water to cover and return to a simmer.
Remove the carcass from the broth and discard. Strain the broth through a fine sieve set over another pot or a bowl large enough to hold the broth. Gently press on the solids with a large spoon to squeeze out any remaining broth. Measure out 6 cups of broth and set aside.
Use the remaining broth for other recipes or freeze in small containers for future use.
Cannellini Beans
Ingredients
1 ½ cups dried cannellini beans
Pinch baking soda
1 large carrot or 2 medium, diced
1 large celery stick or 2 medium, diced
1/2 sweet onion, diced
1 garlic clove, minced
1 teaspoon dried Italian seasoning
Water
Directions
The night before serving, rinse the beans picking out any bad ones and place them in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours.
The next day, drain the beans, rinse and drain well. Place the beans in a heavy stock pot with the vegetables, garlic, and Italian seasoning, cover with water about 4 cups and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender about 60-90 minutes. Add salt to taste. Measure out 3 cups of cooked beans with their cooking liquid and vegetables and set aside. Save the remaining cooked beans for other recipes.
Italian Sausage
Ingredients
1 lb (6 links) (3 hot and 3 sweet) Italian pork sausage
Olive oil
Directions
Cut the sausage into ¼ inch thick slices. Cover the bottom of a Dutch Oven with olive oil and brown the slices of sausage.
Finishing the dish
Ingredients
3 cups cooked escarole or swiss chard
2 cloves garlic, one chopped and one whole
½ teaspoon crushed red pepper flakes
1 Parmesan cheese rind
6 cups homemade chicken broth
1 teaspoon salt
3 cups cooked cannellini beans
Italian bread or use the recipe below
Directions
Chop the greens into small pieces and add the greens to the Dutch Oven with the browned sausage. Add the garlic and red pepper flakes. Stir. Add the reserved beans, salt, and chicken broth. Stir gently and add the cheese rind.
Bring the ingredients in the stockpot to a low boil, reduce the heat to a simmer. Cook, covered, until all the ingredients are hot, about 20 minutes
Slice the bread (See recipe below) and grill or toast lightly. Rub the peeled garlic clove over the surface of the grilled bread and serve with the stew.
Homemade Italian Country Bread
Ingredients
2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt
Directions
Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.
Using the paddle attachment on number low speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.
Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.
Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.
At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.
Do not grease or spray the Cloche pan or Dutch Oven.
After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.
USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!
Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.
Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.
Bake 15 minutes more, or until the bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.
Homemade Lasagna
6 servings
Ingredients
Fresh Pasta Noodles
Marinara Sauce
Lasagna Cheese Filling
Fresh Pasta Noodles
Ingredients
1 1/2 cups of all-purpose or Italian (00) flour
2 eggs
1 tablespoon extra virgin olive oil
Directions
Mix the pasta in a food processor.
Place the eggs and oil in the bowl of the processor fitted with the steel blade and pulse for a few seconds to combine. Add flour and pulse until the dough just comes together.
The dough should be smooth and slightly sticky. If the dough seems dry add a tablespoon or two of water. Pulse a few times and then scrape the dough onto a lightly floured board.
Use a pasta machine.
Cut the dough into quarters. Roll out one-quarter at a time, keeping the rest of the dough wrapped in plastic. Shape the dough into a flat rectangle.
Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Run the dough once through the machine. Remove and lightly dust with flour. Fold the dough in thirds, like a book, pressing down with your fingers, and run through the machine again. Repeat this step at least two more times, dusting lightly with flour if needed, until the dough is smooth and elastic.
Now change the rollers of the pasta machine to the next decreasing setting and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Repeat with the remaining dough. Keep the rolled out pasta sheets covered with kitchen towels.
For lasagna noodles, cut the pasta strips into 8 pieces that are 4 x 10-inches. This is enough for 4 layers.
Marinara Sauce
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 a large onion finely diced
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon dried Italian seasoning
One 6 oz can tomato paste
6 cups chopped Italian tomatoes
Directions
Heat the oil in a Dutch Oven or large saucepan. Add the onion and seasonings. Cook for 3-4 minutes until the onion is softened. Add the garlic and tomato paste. Stir and cook one minute. Fill the tomato paste can with water and pour into the sauce ingredients. Add the tomatoes. Stir. Bring to a soft boil, lower the heat, partially cover the pan and let the sauce simmer until thickened, about an hour.
Lasagna Cheese Filling
Ingredients
24 oz. whole milk ricotta cheese
2 eggs, beaten
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese
8 oz. mozzarella cheese, sliced thin
Directions
Mix all the ingredients, except the mozzarella cheese, together until smooth. Refrigerate until ready to assemble the lasagna.
Completing the Lasagna:
Preheat the oven to 375 degrees F. Oil an 11 x 8-inch glass baking dish.
Spread about 1 cup of sauce on the bottom of the dish and place a layer of noodles on top.
Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce. Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.
Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting.
Grilled Italian Sausage
One of my favorite grilling sausages is made by Fortuna”s Sausage & Italian Market called TUSCANO made with provolone, hot peppers, sun-dried tomatoes. See link.
Ingredients
1 ½ lb Italian Rope Sausage
Olive oil
Directions
Brush the sausage with olive oil.
Heat the outdoor grill on high and then turn the burners off on one side of the grill or place coals on one side of a charcoal grill.
Lower heat is better and will prevent the meat from drying out. Oil the grill grates.
Keep the entire link whole – don’t cut it up or poke holes in it.
Coil the link over the indirect heat side of the grill and close the grill lid. After 15 minutes turn the sausage link over.
Use tongs to turn the links. Don’t pierce the link’s skin or the juices will flow out and cause the sausage to be dry. Cook for 15 minutes more. Check with a meat thermometer for 160 degrees F internal temperature to be sure the sausage is cooked all the way through. If not, continue to cook until the temperature is reached.
Note: to cook on a stovetop grill, heat the pan, lower the heat to low and oil the pan. Cook the sausage for about the same time as above or until the internal temperature is 160 degrees.
Italian Romaine Lettuce Salad
Ingredients
1 small head of Romaine lettuce, washed and dried
1 small red onion, cut into ring
Italian black olives to taste
Italian Dressing
2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Tear the lettuce leaves into small pieces.
Place the greens, olives, and onion in a medium salad bowl.
In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.
Homemade Italian Country Bread
Ingredients
2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt
Directions
Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.
Using the paddle attachment on number 2 speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.
Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.
Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.
At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.
Do not grease or spray the Cloche pan or Dutch Oven.
After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.
USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!
Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.
Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.
Bake 15 minutes more, or until the bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.
Easy Overnight Pizza Dough
Makes one 16 inch round pizza. Prepare the dough one day ahead. This process makes the best pizza dough.
Ingredients
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Sausage and Peppers Topping
8 oz spicy Italian Sausage, cut into thin slices
1 lb small bell peppers, sliced thin
1 large onion sliced thin
1 clove garlic, minced
1 teaspoon dried Italian seasoning
8 oz mozzarella cheese, sliced thin
Olive oil
Pizza Sauce
26 oz container strained Italian tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1/2 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes
1 teaspoon honey
1 tablespoon olive oil
Directions
One day before making the pizza:
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.
When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza. Turn the oven to 400 degrees F and let the oven heat for 30 minutes.
Combine all the ingredients for the pizza sauce in a saucepan. Bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for 30 minutes.
Preheat a large sauté pan on medium-high and place 1 tablespoon of olive oil in the pan, then add sausage and cook until browned about 6 minutes, stirring until no pink remains. Add the garlic, Italian seasoning, peppers and onions and saute until the vegetables are tender.
Let stand 5 minutes to cool.
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan. Top the crust with slices of mozzarella cheese, pizza sauce, peppers, onions, and sausage.
Bake the pizza on the bottom rack of the oven for 20–25 minutes or until the crust is golden, the cheese is melted, and the toppings are thoroughly heated. Let stand 5 minutes before slicing.
One of the fastest developing trends in cooking this year has been the use of spiralized veggies. Regardless of the season or the recipe, the spiralizer has given cooks a way to substitute pasta or carb-heavy noodles with fresh squash, beets, and other root vegetables. Green Giant has launched an entire line of frozen spiralized veggies with four different varieties—zucchini, butternut squash, beets, and carrots without any additives—only the vegetable itself. Supermarkets also sell spiralized vegetables in their produce sections.
I find the frozen variety very useful because they are readily available and unlike the fresh veggies, they don’t spoil quickly. I experimented with these frozen veggies and learned not to follow the package directions for microwaving or boiling. Instead, I defrost the veggies, dry them on a kitchen towel and saute them or add them to a sauce. They turn out great – not at all soggy and they retain a fresh taste. Try the recipe below and you will be surprised.
Butternut Squash Pasta
Ingredients
1 yellow onion, finely chopped
1 cup sliced mushrooms
3 minced garlic cloves
1 tablespoon fresh oregano, chopped
¼ cup olive oil
1 cup finely chopped Italian tomatoes
1 vegetable bouillon cube or ¼ teaspoon vegetable bouillon
1/2 cup heavy whipping cream
Two 12 oz packages frozen butternut squash spirals
Salt and pepper, to taste
Fresh basil, chopped and parmesan cheese, for serving
Directions
Defrost the frozen butternut squash in a colander early in the day you plan to cook. Transfer the squash to a kitchen towel to dry.
In a saucepan, saute the onion, mushrooms, fresh oregano and garlic in the olive oil. Add tomatoes, bouillon, and stir. Simmer for 15 minutes with the lid on. Add salt and pepper to taste.
Stir in the cream and butternut squash spirals and simmer for a few minutes until the squash and cream are hot.
Top with fresh basil and parmesan cheese and serve with the grilled sausage.
Grilled Italian Sausage
Ingredients
1 ½ lbs. Italian Rope Sausage
Olive oil
Directions
Brush the sausage with olive oil.
Heat the outdoor grill on high and then turn the burners off on one side of the grill or place coals on one side of a charcoal grill.
Lower heat is better and will prevent the meat from drying out. Oil the grill grates.
Keep the entire link whole – don’t cut it up or poke holes in it.
Coil the link over the indirect heat side of the grill and close the grill lid. After 15 minutes turn the sausage link over.
Use tongs to turn the links. Don’t pierce the link’s skin or the juices will flow out and cause the sausage to be dry. Cook for 15 minutes more.
Check with a meat thermometer for 160 degrees F internal temperature to be sure the sausage is cooked all the way through. If not, continue to cook until the temperature is reached.
Note: to cook on a stovetop grill, heat the pan, lower the heat to low and oil the pan. Cook the sausage for about the same time as above or until the internal temperature is 160 degrees.
Italians started coming to Chicago from Italy during the 1850s and by the 1940’s there was a significant Italian population of Italian immigrants and their descendants in the city. There are some stories about U.S. soldiers of Italian descent returning from Europe after World War II and experimenting with different pizza recipes, and eventually creating a deep dish pizza. The only problem with these stories is that deep dish pizza was being sold in Chicago in the early 1940’s, before the end of the war. The one story that is probably true is about a man named Sewell who created the deep dish pizza in 1943 at his bar and grill, Pizzeria Uno. It was so popular that he soon opened another place called Pizzeria Due. Soon other restaurants were serving deep dish pizza and the dish became popular. Soon Chicago became known for creating it and everyone, not just Italians, adopted it as a ‘Chicago’ food. (source FoodReference.com)
Chicago Style Deep Dish Pizza
Ingredients
1 lb of your favorite pizza dough, at room temperature
16 oz mozzarella cheese, sliced
8 oz cooked Italian sausage, sliced thin
12 oz jar Mancini Fried Peppers with sweet onions or equivalent amount of cooked onions and peppers
2 cups marinara sauce
3 tablespoons parmesan cheese
Directions
Preheat the oven to 350 degrees F. Grease a deep dish pizza pan. (My pan is 10 ½ inches in diameter)
Turn the pizza dough out into the prepared pan and use the heel of your hand and your fingertips to press it into an even layer across the bottom of the pan, then about halfway up the sides of the pan.
Bake the crust for 10 minutes.
When the crust is done baking, remove the pan from the oven and keep the oven temperature on 350 degrees F.
Add the toppings in the following order:
On the bottom of the crust place an even layer of cheese slices. Then add the sausage slices in an even layer. Top it with another layer of cheese slices. Then add the cooked peppers and onions. Top with a final layer of cheese slices. Pour the sauce over the top and spread it into an even layer, making sure it is covering all of the cheese. Sprinkle with Parmesan cheese.
Bake for 50-60 minutes until the edges are golden and the filling is firm. Allow the pizza to cool for about 15 minutes before slicing and serving.
Italian Chicken Bake
Serve with Italian bread to dip into the sauce and a green salad.
Ingredients
Serves 4-5
5-6 bone-in chicken thighs, skin and fat removed
Salt and pepper
1 tablespoon olive oil
1 lb hot Italian sausage, cut into one-inch pieces
2 yellow onions, sliced thin
2 red bell peppers, stemmed, seeded, and sliced thin
1 yellow bell pepper, stemmed, seeded, and sliced thin
5 jarred pickled peppers, seeded and sliced thin (1/2 cup), plus 2 tablespoons brine from the jar
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon all-purpose flour or arrowroot powder
3/4 cup low sodium chicken broth
2 tablespoons chopped fresh parsley
Directions
Adjust the oven rack to the middle position and heat the oven to 350 degrees F.
Pa the chicken dry with paper towels and season with salt and pepper.
Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the chicken to the skillet, skin side down, and cook without moving until well browned about 5 minutes. Turn the chicken over and continue to cook until browned on the second side, about 3 minutes more. Transfer the chicken to a plate.
Add the sausage pieces to the skillet and cook until browned, about 3 minutes. Transfer sausage to a paper towel-lined plate.
Add the onion and bell pepper to the skillet and cook until the vegetables are softened about 5 minutes. Add the pickled peppers, garlic, and oregano and cook, about 1 minute. Stir in flour and cook for 30 seconds. Add broth and pepper brine and bring to a simmer, scraping up any browned bits.
Remove the skillet from heat and stir in the sausage. Arrange the chicken pieces, skin side up, in a single layer in the skillet and add any accumulated juice from the plate. Transfer the skillet to the oven and cook until the thighs register 175 degrees F, 20 to 25 minutes.
Carefully remove the skillet from the oven (handle will be very hot). Sprinkle with fresh chopped parsley and serve in individual bowls.
Scallops & Shrimp In Lemon Butter Sauce
Serve over rice and add a green vegetable.
Ingredients
1 pound large sea scallops
1 lb large (16-20) shrimp, shells and tails removed and deveined
2 tablespoon olive oil
2 tablespoons salted butter
1 large finely diced shallot
1/4 cup freshly squeezed lemon juice
2 tablespoons finely chopped fresh chives
Freshly ground black pepper
Directions
Wash and pat the seafood dry with paper towels.
Heat the butter and olive oil together in a large deep skillet. When the butter has melted, add the shallot, lemon juice, and chives. Simmer for a minute. Add the shellfish in a single layer. Cook about 1-2 minutes or as soon as the bottom of the shrimp turn pink, Turn the shellfish over with tongs and cook for another 1-2 minutes. Grind fresh black pepper over the fish and serve the shellfish and sauce over rice.
Italian Sausage & Pepper Frittata
Serve with a tomato a salad and your favorite rolls.
Ingredients
1 lb sweet Italian pork sausage, cut into one-inch slices
1 tablespoon olive oil
¼ teaspoon crushed red pepper
1 garlic clove
8 whole eggs whisked
1/2 onion, chopped
1/4 teaspoon salt
2 large bell peppers, thinly sliced
1 cup shredded cheddar or mozzarella cheese
Sea salt and pepper to taste
Chopped fresh basil for garnish
Directions
Preheat the oven to 375 degrees F.
Heat the oil over medium-high heat in a 12-inch ovenproof skillet
Add the sausage slices and brown evenly. Add the crushed red pepper spice, onion, and garlic. Saute. Add the peppers and cook until softened. Sprinkle with salt and pepper to taste.
Pour the beaten eggs over the sausage mixture slowly to cover.
Top the egg/sausage mixture with shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the eggs are set and edges begin to turn golden brown.
Garnish with fresh chopped basil once the frittata has baked.
Let it sit to cool a bit, and then cut into serving pieces.
Chicken Divan
Serve with rice or buttered noodles and sautéed carrots.
Serves 4
Ingredients
3 boneless skinless chicken breast halves
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 large head broccoli, stems removed and florets cut in half
5 tablespoons butter
1/4 cup flour or cornstarch or arrowroot
1 cup chicken stock
1 cup cream
1/2 cup shredded cheddar cheese
Salt & Pepper to taste
Directions
Cut the chicken breasts in half lengthwise. Season with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook, turning once, until golden brown and just cooked through, about 10 minutes. Transfer chicken to a plate; let cool slightly.
Place the broccoli into a large pot, cover with salted water, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until barely tender, 2–3 minutes. Drain and set aside.
Preheat the oven to 375°F. Rub the inside of a deep 2-quart casserole dish with 1 tablespoon of the butter; set aside.
Melt the remaining 4 tablespoons of butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually pour in stock and cream while whisking constantly. Cook until very thick, about 10 minutes. Add salt and pepper and 1/2 cup of the cheese; stir until cheese melts, about 1 minute. Remove cheese sauce from the heat and let cool slightly.
Arrange the broccoli in the prepared dish in a single layer and place the chicken evenly over the top. Pour the white sauce over the chicken. Sprinkle with remaining cheese and bake until golden brown and bubbling, about 30 minutes.
