Fusili with a thrice cooked sausage sauce

Ingredients for 2 hearty meals:

500g spicy Italian sausages
1 large onion, chopped
400g can chopped tomatoes
Thyme, Oregano, Crushed Chillies
Tomato paste
Glass red wine



Method:

Place sausages in boiling water, when it comes back to the boil, reduce to simmer for 5 minutes, then put under hot grill (broiler), the idea is to colour and crispen the skins



Place pasta on to boil

Place 2 tablespoons olive oil in pan, over medium heat and when hot add chopped onion, stir until softened but not coloured.

Add spices & herbs



Stir to mix together for 2 minutes



Add wine, stir till reduced by 50%




Add tomato paste



Stir to mix in for 30 seconds



Add chopped tomatoes



Stir until nicely thickened

Remove sausages when ready, slice into 2cm chunks





Add sausages to tomato sauce

Stir to mix well



Drain pasta

Add pasta to sauce & stir to mix well together.







LN

That's it LN, I've decided you are evil.

Evil, but delicious.

That looks so fricking good my stomach is making scooby doo noises.

quote:

Originally posted by dayliner:

Spicy Citrus BBQ Lamb

quote:

Originally posted by LeitzNoctilux:

Fusili with a thrice cooked sausage sauce

Sweet fingerlicking Jesus. Both of those sound just crippling.

I need to cook them.

I don't need to cook them. I just need to be invited to the house of someone else who's cooking them.

quote:

Originally posted by Sentinel400:
I don't need to cook them. I just need to be invited to the house of someone else who's cooking them.

Location location location.

Dude.



You sliced your sausages with a fucking barong. That's pretty hardcore.

Hi Split;

Sorry, not a barong........it's a Berti; they have been handmaking knives in Italy for 110 years.

They are wonderfully old fashioned, they insist on using only the tools they had when they started, they don't export and they don't have an internet site.

This is the only internet info I can find on them.

LN

Wrong!!!

They do have an internet site; here it is.

Sorry

LN

Hey splitie, lend me a hat so's I can doff it for that fine piecea cookery right there.

Though...you forgot the garlic bread to sop up the sauce with.

Here is the webpage for the knife in question

LN

So when WG is in Europa does he dine at LN's house?
LN, I am again in awe at your culinary prowess... you make it look easy!

Where do you get your inspiration from?

quote:

Originally posted by LeitzNoctilux:
Hi Split;

Sorry, not a barong........it's a Berti; they have been handmaking knives in Italy for 110 years...

Oh man, I swear. You're a treasure. I think you probably have more world-class heirloom quality goods in any two square feet of your house than I have in the whole world.

quote:

Originally posted by NRG:

So when WG is in Europa does he dine at LN's house?

(derisive snort) Yeah. Like our gracious host is going to sit down at table with one of the goddamned cannibals from his discussion forum. Sure. Yeah.

(Harp music ON)

"William, dear; you'll be late for your dinner engagement. Here, let me do up your noeud papillon."

"Ah, you are indeed a good and dexterous wife. Yes, it appears I am chronologically in arrears. My dinner companions will not be pleased."

"There. Done. Umm, who are these people again? From the publishers?"

"No. They're from the discussion forum. You know, that thing on the Intarweb."

"REALLY?"

"Uh, yes..."

"William. Bill."

"Yes?"

"You're wearing Crabtree Sienna."

"So I am. And?"

"They're from the board."

"Yeah? So?"

"Men. So stoopit!"

"Oh. HP sauce. Of course."

"I'll go get it. Some days, I have no idea how or why you won a Hugo."

(Harp music OFF)

MOM, I wasn't serious, but thanks for that last post!

Pesto Chicken Sandwiches with a hot Potato Salad
Ingredients (for 2)

2 boneless, skinless chicken breasts
1 large or 2 small cibatta breads
Pesto (the best you can get)
Salad Potatoes
Mixed salad leaves
Vinaigrette dressing


Marinade chicken in 5 tablespoons of the dressing for 30 minutes


Place potatoes in cold salted water, bring to boil & cook till just done.


Grill the chicken, either on a barbecue or a cast iron grill, either way we are looking for those nice brown grill marks.

Heat cibatta
Remove chicken from grill when done & leave to rest


Remove potatoes from heat, drain & leave to sit in cold water for 2/3 minutes
Slice chicken


Slice cibatta and spread pesto on bottom half


Drain potatoes add 2 tablespoons vinaigrette and shake to coat

Place sliced chicken on top of pesto
Rub top half of cibatta in juices which have come from the chicken whilst resting


Place Salad on top of chicken and top with vinaigrette then cibatta


Cut into manageable portions & serve with potato salad.



By using the vinaigrette not only as a marinade but as a dressing for the potatoes and the salad it not only ties the flavours together but also makes life much easier. And yes I know the marinade is in a screw top jar marked "Tuna" in Italian, it just happens to be the one in which I make my dressing .
LN

Generous with the pesto, nice.

quote:

Originally posted by Gray Shiro:
Generous with the pesto, nice.

Generous...............me??

Nahhh

LN

Oh lord, what are you doing to me? It's just not fair..
Supper is more than an hour away.