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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu

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Whenever I talk about a “ragù”  it’s usually a meat-based sauce served with some type of pasta. In this case, I thought that using the soft pillowy texture of a potato Gnocchi would be perfect. This is my Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu.

Let’s start with the ragù.

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Colander-Style Spoon

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes (re-hydrating mushrooms)
Cooking Time: 40 minutes (includes the cooking time for browning sausage)
Total Cook Time: 55 minutes
Yields: 4 servings
Equipment: 3-quart saucepan, 10-inch non-stick sauté pan, 12-inch rondeau pan, 6-quart saucepot, Microplane for grating

Ingredients:
1 pound of sweet Italian sausage, bulk style
1 4.5-ounce package of dried Porcini mushrooms
2 cups of unsalted beef broth
1 cup of mushroom stock (the liquid from the re-hydrated Porcini mushrooms)
1 tablespoon of olive oil
1 large sweet onion, diced
3 cloves of garlic, minced
1 teaspoon of fennel seeds (optional)
1 tablespoon of fresh thyme
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 package of store-bought potato gnocchi, (substitute homemade)
1-1/4 cups of crushed tomatoes
1/2 cup of heavy cream
1/4 cup of Italian flat-leaf parsley, chopped
1 cup of grated Parmigiano-Reggiano cheese (reserve 1/2 cup to sprinkle over each serving)

Directions:
Start by re-hydrating the Porcini mushrooms over medium-low heat with unsalted beef broth, 15 to 20 minutes until plump. Using a slotted spoon, remove the mushrooms and transfer them to a cutting board, reserving the mushroom liquid. Next, finely dice the mushrooms placing them into a small bowl.

In a rondeau pan (deep-sided frying pan) over medium heat add the Italian sausage to the pan breaking it up with the back of a wooden spoon. Cook and stir until sausage is completely brown, with no pink, about 10 to 12 minutes. Remove the skillet from the heat and drain the grease by using a strainer or a slotted spoon, transferring the sausage to a plate lined with a paper towel.

While the sausage is browning, dice up the onion and mince the garlic, set aside.

Using the same rondeau pan heat the olive oil over medium heat. Add the diced onion, Kosher salt, and fresh ground black pepper. Stir and let that soften and the onions become translucent 2 to 3 minutes. Next, add the chopped Porcini mushrooms, minced garlic, and the fresh thyme leaves, stir to combine.

At this point, add the gnocchi into a pot of boiling salted water.

Add the reserved mushroom stock to the pan. Allow the stock to simmer and reduce until there is only a couple of tablespoons of the liquid is left in the pan. Add the cooked sausage and crushed tomatoes, stir to combine, simmer for 3 to 5 minutes, stirring occasionally. Reduce the heat to low and add the heavy cream, stir through.

When it the Gnocchi begins floating they’re done. Using a colander-style spoon transfer the gnocchi into the pan with the ragù, stir gently to combine. Turn the heat to off. Add the grated Parmigiano-Reggiano cheese, again, stir to combine. Garnish with chopped Italian flat-leaf parsley.

Ladle the Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragù into individual porcelain serving bowls. Top with more of the grated Parmigiano-Reggiano cheese. Serve hot.

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Hearty Ragu With Rigatoni

 

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A great pasta dish starts with a hearty ragu. I like to choose a style of pasta I know is going to work well with the type of sauce I’m making. Rigatoni will be perfect. This is my Heary Ragu With Rigatoni.

Cheese

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Roasted Red Peppers

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Sweet Basil (2)

fresh basil

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Prep Time: 15 minutes
Cook Time: 1 hour 37 minutes
Total Time: 1 hour 52 minutes
Yields: 4 servings
Equipment: 2  6-quart saucepots, 10-cup food processor, rondeau (deep-sided frying/braising pan)

Ingredients:
1 pound of ground chicken (substitute ground turkey)
2 tablespoons of olive oil
1 large onion, quartered
1 large carrot peeled and chopped into thirds
4 garlic cloves, roughly chopped
1/4 cup of blanched almonds
1 12-ounce jar of roasted Piquillo peppers
2 tablespoons of dried oregano
1 teaspoon of red pepper flakes
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 tablespoon of tomato paste
1 cup of chicken broth, low sodium
1 28-ounce can of crushed tomatoes
1 tablespoon of light brown sugar
2 tablespoons of fennel seeds
1 1/2 cups of Pecorino Romano cheese, freshly ground
1/4 cup of fresh basil leaves, julienned

Directions:
Process the Pecorino Romano cheese. Transfer to a container set aside.

Start the *sofrito.
Prepare the vegetables for the food processor. Next, process the onion, carrot, and garlic cloves until finely minced then transfer to a medium-size bowl. Finally, process the almonds and roasted Piquillo peppers together until puréed. Add the Piquillo pepper purée to the same bowl, stir to combine. Set aside.

In a large deep-sided pan (rondeau) over medium-high heat add 1 tablespoon of olive oil, ground chicken, fennel seeds, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper. Cook, breaking the meat up with the back of a wooden spoon, stirring frequently until chicken is fully cooked and brown in color, about 12 to 15 minutes.

In a large saucepot over medium heat add 1 tablespoon of olive oil, the prepared *sofrito, dried oregano, 1 tablespoon of Kosher salt, red pepper flakes, and 1 teaspoon of fresh ground black pepper, stir to combine. Stirring frequently, cook for 2 to 3 minutes before adding the chicken broth, cook allowing the liquid to reduce by half, about 5 to 7 minutes. Add the crushed tomatoes and brown sugar, stir to combine.

Next, add the cooked ground chicken to the pot, stir to combine. Bring up to a bubble reduce to medium-low heat, simmer for 1-hour stirring occasionally.

After 1 hour, have a large pot of salted boiling water on the stove ready to go. Drop the pasta. Cook for 10 to 12 minutes until al dente. Using a colander spoon (or a colander, drain first) transfer pasta to the pot containing the ragu. Gently stir to combine.

Remove from the heat, add fresh basil, and grated Pecorino Romano cheese.

To serve, ladle a good helping of my Hearty Ragu With Rigatoni into a porcelain bowl. Grate more Pecorino Romano over the top.

*Sofrito: A fragrant blend of vegetables, herbs, and spices used to season countless dishes, such as stews, beans, rice, and sauces.

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