PORK SHOULDER PIZZAIOLA
When chef and Chopped judge Alex Guarnaschelli set out to write her third book, Cook with Me, she organized it around a simple idea: What are her favorite dishes to make at home when she's off duty? That meant featuring some newer recipes (like her naturally colored red velvet cake) alongside dishes from her childhood, like pork pizzaiola. Alex's mom, legendary cookbook editor Maria Guarnaschelli, used to make the hearty Neapolitan dish the moment the temperature dipped even slightly. "It was such a strange, indulgent thing, this pot of meat," Alex says, "but somehow it made sense." To update the pizzaiola, Alex used pork shoulder, which is fattier and less expensive than the pork chops her mom favored, and she added fish sauce for an unexpected layer of flavor. The dish is delicious on its own or ladled over pasta, polenta or meatballs.
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚ F.
- Cook the sausages: Heat a Dutch oven over high heat and add the olive oil. Use a pair of metal tongs to arrange the sausages in a single layer in the hot oil. Reduce the heat to medium and brown the sausages on all sides until they are cooked through, 8 to 10 minutes. Transfer the sausages to a plate and set aside.
- Cook the pork shoulder: Season the chunks of pork shoulder on all sides with salt. Add the pork to the Dutch oven in a single layer and brown it on all sides, 5 to 8 minutes on each side. Stir in the onions, garlic and red pepper flakes. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the white wine and cook, stirring often, until all of the liquid cooks out, 12 to 15 minutes. Stir in both the canned and fresh tomatoes, along with the anchovy fillets and fish sauce. Cover the pot and place it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
- Finish the meat: Remove the pot from the oven and use a large spoon to skim off any excess fat or impurities from the surface. Let the sauce rest on the stovetop on low heat while you cook the pasta.
- Cook the pasta: Fill a large pot with 4 quarts water and bring it to a rolling boil over high heat. Add 4 tablespoons salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and cook, stirring it with a large slotted spoon to ensure it does not clump or stick to the pot, until it is al dente, 8 to 10 minutes. Drain the pasta, place it in a large bowl and toss it with the butter and a pinch of salt.
- Finish the dish: Stir the sausages into the sauce and then stir in the Parmesan, red wine vinegar and basil leaves. Taste for seasoning. Divide the pasta among individual bowls and serve the sauce and meat ladled over it, or serve it in a large bowl family-style.
SAUSAGE PIZZA SOUP
Here's a healthy take on ooey-gooey sausage pizza. You won't believe how delicious this side dish really is. Beth Sherer - Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the sausage, zucchini, mushrooms and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, water, broth, dried basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Sprinkle with fresh basil and pepper flakes if desired.
Nutrition Facts : Calories 128 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 528mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
PIZZAIOLA SAUSAGE SANDWICH
I came across an old binder with some recipes I made years ago. I will be posting these recipes in the future. When I lived in NY, these were favorites that I made often and had forgotten all about. This is one that I used to make for football and hockey games when friends would come over. If you don't like marinated artichokes, you can leave them out. The sandwich should still be good. Artichoke hearts are one of the many things I love to experiment with, and they add so much to this great sandwich. To reduce some fat grams and calories, I used turkey sausage.
Provided by VickyJ
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown sausage slowly, rendering as much grease as possible and drain.
- Sauté onions, red pepper, artichoke hearts, garlic in olive oil until crisp-tender, about 3-4 minutes. Add tomatoes, Italian seasoning, basil and sausage. Reduce heat and simmer until it is of the right consistency. Add salt & pepper to taste.
- Meanwhile, cut tops off rolls and hollow them out. Then place in 350°F oven for a few minutes until crusts are crisp.
- Fill each roll with sausage/vegetable mixture. Sprinkle cheese atop each roll and place under broiler just until cheese starts to melt.
Nutrition Facts : Calories 537.4, Fat 31.5, SaturatedFat 9.4, Cholesterol 197.3, Sodium 1153.1, Carbohydrate 35.2, Fiber 6.9, Sugar 4.7, Protein 28.7
STEAK WITH PIZZAIOLA SAUCE
Try this recipe for a melt-in-the mouth steak with simple Italian sauce
Provided by Good Food team
Categories Supper
Time 28m
Number Of Ingredients 7
Steps:
- Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
- When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through - this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.
- Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.
Nutrition Facts : Calories 500 calories, Fat 39 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.22 milligram of sodium
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