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I happened to have some salsiccia actually meant for BBQ. Then there was no BBQ – what to do? I asked advice in Eleonora Galesso’s cookbook. (You realized from my latest posts that I’m on an Italian trip – so it shouldn’t be a surprise that I grabbed this cookbook once again!)
I found an interesting recipe which I downsized to reality i. e. the supplies in my fridge & my pantry:
- carrots, celery & onion
- canned tomato pulp
- fresh thyme from my window sill.
I decided to let it be accompanied by pasta – big rigatoni!
The preparation was easy…
- the salsiccia was cut into pieces (not too small!)
- the vegetables were cleaned, trimmed & chopped.
I started w/ frying the vegetables in some olive oil & took care not to burn the mix.
I plucked the thyme leaves (about 2 tbsp).
Once the vegetables were soft I added the thyme leaves.
I prepared the tomato pulp by adding a pinch of sugar, a pinch of ground chili & 2 cloves.
Now the salsiccia is browned….
Finally everything ends up in a pot, is mixed up & cooked… as soon as the tomato pulp starts bubbling reduce the heat to simmering… for about 2 h…
Back to the recipe:
The recipe is for 6 persons based on 1.200 g salsiccia & pork ribs at equal parts. I reduced the meat part to the salsiccia (600 g by recipe).
For the record:
This is a lot for 6 people if you stay w/ the recipe!
I started w/ about 700 g salsiccia & the result was enough for at least 4 people – I think even 5 people could have enjoyed…
The cookbook defines gnocchi as side dish – of course hand-made, home-made gnocchi. Well: my better half & I we are no gnocchi fans & I wouldn’t give a thought to making gnocchi from the scratch. Instead we opted for pasta… & I can also recommend just to add some fresh bread: it’s delicious! (…& you can wipe all the spicy tomato sauce w/ your bread afterwards!)
…& here is (once again!) Eleonora Galasso’s cookbook about Roman cuisine*:
What do you get?
Think of sausages in almost bite-sized pieces, absolutely soft & mellow w/ a spicy flavour that is allover the tomato vegetable mess! Be careful: you need only very few ground chili because the salsiccia is spicy on its own!
Just cook some pasta & add it to the bowl…
The businesswoman w/ too many office hours thinks
I was surprised how few steps waited to be done for this delicious dish! You get a lot of great soft „meat“ & most of the time you need not care for it (when simmering in the pot…).
We had pasta w/ it on the 1st day, stored it in the fridge & had the leftovers w/ some fresh bread 2 days later.
Oh – the cloves!
Watch out for them – they won’t melt & vanish into the tomato sauce, but stay solid… at least give a warning at the table!