Italian Cook Book Set
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House of Nobile
This oil with artichoke flavors is a great all-round table olive oil. Many awards.
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Serves 4
Prep: 15 min. Cook: 1 hr.
Ingredients:
11 oz. coarsely ground cornmeal (polenta)
4 cups water
1 lb luganega or very fresh Italian pork sausage
2 tbsp butter
1 tbsp extra-virgin olive oil
1 small twig rosemary
7 oz. dry white or red wine
Pour the cornmeal into a pan of salted, boiling water and cook over medium heat for 50 minutes (follow directions on the polenta package). About 20 minutes before the polenta is cooked, pierce holes in the casing of the sausages about 1 inch apart. Melt the butter in a skillet, add oil and rosemary and then the sausage. Brown for 3-4 minutes each side over medium heat. Increase heat and add the wine. As soon as it is hot, lower heat and cover the pan. Cook for about 10 minutes turning once. Cut the sausages in 2 inch pieces. Place the polenta in a serving dish and arrange the sausage on top. Discard the rosemary and drizzle the cooking juices over the top. Serve hot.
Wine: a dry red.
From the book Prosciutto by Gabriella Ganugi. Published by The Wine Appreciation Guild.
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Aged Balsamic Vinegar
