Jigglygut believes that: (1) good food doesn't have to be expensive or fussy, (2) the best food makes ample use of fresh produce and allows the natural taste to shine through, and (3) meat tastes really yummy with fruit.
Follow me on my gastronomic journey! This blog is really much more for me than for you (the viewer), and will help me keep track of my progression as a cook and my philosophies towards food. I really like to eat... a lot!! And I like to write and keep lists! I'm hoping that this blog will keep me motivated and on the road of learning.
Main Courses Trottole with Sausage, Beans, and Mascarpone (http://www.foodnetwork.com/recipes/giada-de-laurentiis/orechiette-with-sausage-beans-and-mascarpone-recipe2/index.html)
* 1 pound orechiette pasta * 2 tablespoons olive oil * 1/2 pound turkey sausage, casing removed * 1 small onion, chopped * garlic * 1 (15-ounce) can cannellini beans, drained and rinsed * 2 tablespoons chopped fresh oregano leaves * 1/2 cup mascarpone cheese * 1 teaspoon salt * 1/2 teaspoon freshly ground black pepper * 1 cup chicken broth (optional) * red pepper flakes (optional)
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid (or use 1 cup of chicken broth instead).
In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage, garlic, and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid (or 1 cup chicken broth) and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, red pepper flakes, and hot pasta. Stir until coated and serve.
This recipe is unexpectedly delicious the first day - the sauce is very light and coats the pasta nicely. However, on subsequent days, the dish just tastes mediocre. This is a recipe that must be consumed fresh.
With 1 lb of pasta, I actually doubled the amount of mascarpone, using a full 8 oz container, and used a full 19.5 oz package of turkey sausage. I also used dried oregano instead of fresh. On the first day, this increased ratio actually ended being slightly too heavy - I could have used less turkey. Also, a full cup of chicken broth, even to double the amount of mascarpone, seemed a bit too liquidy. Maybe next time, I will try Giada's recommended amount of sausage + cheese or 75% of it.
Interestingly, on subsequent days, the ratio of sausage to pasta seemed about right. Also, most of the sauce had absorbed into the pasta. Oddly, the dish becomes blander when left over, and thus, the increased amount of meat actually works out okay. But I would highly recommend against keeping this dish as a leftover.
Would give this dish a 4.5 to 5 stars when eaten fresh - it is very good.
Ingredients
ReplyDelete* 1 pound orechiette pasta
* 2 tablespoons olive oil
* 1/2 pound turkey sausage, casing removed
* 1 small onion, chopped
* garlic
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 2 tablespoons chopped fresh oregano leaves
* 1/2 cup mascarpone cheese
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup chicken broth (optional)
* red pepper flakes (optional)
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid (or use 1 cup of chicken broth instead).
In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage, garlic, and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid (or 1 cup chicken broth) and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, red pepper flakes, and hot pasta. Stir until coated and serve.
This recipe is unexpectedly delicious the first day - the sauce is very light and coats the pasta nicely. However, on subsequent days, the dish just tastes mediocre. This is a recipe that must be consumed fresh.
ReplyDeleteWith 1 lb of pasta, I actually doubled the amount of mascarpone, using a full 8 oz container, and used a full 19.5 oz package of turkey sausage. I also used dried oregano instead of fresh. On the first day, this increased ratio actually ended being slightly too heavy - I could have used less turkey. Also, a full cup of chicken broth, even to double the amount of mascarpone, seemed a bit too liquidy. Maybe next time, I will try Giada's recommended amount of sausage + cheese or 75% of it.
Interestingly, on subsequent days, the ratio of sausage to pasta seemed about right. Also, most of the sauce had absorbed into the pasta. Oddly, the dish becomes blander when left over, and thus, the increased amount of meat actually works out okay. But I would highly recommend against keeping this dish as a leftover.
Would give this dish a 4.5 to 5 stars when eaten fresh - it is very good.