14 minutes ago
Wednesday, October 12, 2011
I know you think I am weird that I am constantly roasting grapes and adding them to my chicken salads, vegetables and cakes.
Once you cook a grape, you are hooked. There is no turning back.
Before you turn your nose up at this recipe, let me just say it is only FABULOUS.
Mario, Lidia, Ina, Mark Bittman and every other person who loves Italy has this recipe on their website, so get over yourself and try it.
If you can imagine pork chops w/ applesauce, or figs w/ prosciutto, then why not sausages w/ grapes?
I stuff pork loins with prunes. Let's think outside the box.
This is a traditional Umbrian dish from Italy.
Make sure you are using really good Italian pork sausages, made by a butcher you know.
I served this over roasted cauliflower puree, and it was the perfect autumn dinner.
Salsiccia all'Uva: (inspired by Lidia Bastianich & Zuni Cafe)
4 good quality Italian pork sausages (from a good butcher!)
1 lb. red or black seedless grapes
Preheat the oven to 475F.
In a large, heavy cast iron skillet, add the sausage links and grapes and season with some kosher salt and a drizzle of olive oil.
Place the skillet in the oven and cook for about 30 minutes (turning the sausages once), until the sausages are nice and brown.
After the dish comes out of the oven, splash with a little balsamic vinegar and serve over polenta or roasted cauliflower puree.