sausage

Zimino Onegliese

Posted on by Monica

INGREDIENTS FOR 6 PEOPLE:

- 200 GR. BEANS of Conio CANNELLINI

- 1 PORRO

- 1 ONION

- 2 GARLIC CLUBS (PRIVATE OF THE SOUL)

- 2 CARROTS

- 1 LEG OF CELERY

- 150 GR YELLOW PUMPKIN

- 1 BUNCH BEETS OR HERBS

- HALF VERZA CABBAGE

- 1 TOMATO HEART OF RIPE OX

- 4 MEDIUM POTATOES

- 4 SPOONS OF EXTRA VIRGIN OLIVE OIL TAGGIASCO

Lorenzo's Amoretti brothers

- COARSE SALT

- 200 GR PURE PORK SAUSAGE

- 6 PORK RIBS

PREPARATION

Soak i Conio beans 12 hours before, clean and cut the vegetables as for the minestrone and wash them carefully. In a fairly large pot, fill it halfway with water and put it on the stove, (possibly with a flame spreader) when it is lukewarm, put the Conio beans ,Taggiasco Extra Virgin Olive Oil and salt. Then gradually add the other vegetables from the hardest to the most tender, bring to a boil and then lower the heat. Cook for one hour. Then add the pork ribs and the sausage cut into pieces and cook for another hour. If the zimino is consumed too much and thickens, add some vegetable broth. Serve hot with toasted bread rubbed with garlic (of vassalico) and black pepper Taggiasco Extra Virgin Olive Oil (better if new).

Risotto with leeks, saffron and sausage sauce

Posted on by Monica

Ingredients

Preparation

To prepare risotto with leeks saffron and sausage sauce, first of all prepare a vegetable broth consisting of a nut and a pinch of coarse salt.

Aside, take a small pan and pour a little Extra oil Virgin of Oliva Taggiasco, the chopped parsley and garlic. Sauté the ingredients for a few minutes and add the crumbled sausage with your hands. Lower the heat to a minimum and mash the sausage several times with a fork in order not to have large pieces. Once the sausage is cooked, pour the tomato puree and cook for about fifteen minutes over medium heat.

Once the tomato sauce is ready, take a large leek, remove the waste, do the same with the onion, wash them under running water and slice them thinly.

In a large non-stick pan, make a generous round of oil, pour the leek and onion and fry them. When golden brown, pour the rice and toast it. Then blend with the grappa, and when it is completely blended, start pouring the broth and the saffron sachet.

As the broth dries, add more broth. 5 minutes before turning off, add the taleggio cheese and a very generous handful of grated cheese and finish cooking. Turn off the heat, pour the risotto on the plates and on each plate put two or three generous spoonfuls of sausage ragout and serve still hot.