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  1. #1
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    I Remember Nonna 4 (spicy Italian sausage)

    ...ordered (pre-Corona) some spicy Italian sausage from a German butcher who recently opened a shop in the Icon. As his ingredients sounded the same as Nonna's, I tried one of her recipes...spicy sausage in tomato sauce on farfalle...flavorful and satisfying:

    I Remember Nonna 4 (spicy Italian sausage)-s__7561220-jpgI Remember Nonna 4 (spicy Italian sausage)-s__7561223-jpgI Remember Nonna 4 (spicy Italian sausage)-s__15196166-jpgI Remember Nonna 4 (spicy Italian sausage)-s__15196168-jpg
    Last edited by tomcat; 04-04-2020 at 10:52 PM.

  2. #2
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    Nice Tom, thing i always find staggering is the cost of what are essentially simple ingredients in Italian Restos - I love the food but baulk at what restos charge compared to eating the same food in rustic country surrounds in Italy, i never eat in them. I spent my first 8 years holidaying in Bordighera as the family had a place there.

  3. #3
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    Quote Originally Posted by NamPikToot View Post
    Nice Tom, thing i always find staggering is the cost of what are essentially simple ingredients in Italian Restos - I love the food but baulk at what restos charge compared to eating the same food in rustic country surrounds in Italy
    ...agree: I am fortunate enough to have Roman friends who have shown me their favorite trattorias on smaller side streets rather than the trendy establishments in Trastevere or the various piazzas. I feel most comfortable ordering in small mom & pop restaurants that offer limited seasonal menus, well-prepared meals, reasonable prices...and few, if any, tourists...
    Majestically enthroned amid the vulgar herd

  4. #4
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    ^ Bingo and the same advice travels well to almost any country with a culinary heritage.

    EDIT

    and yes the less on the menu the better.

  5. #5
    Thailand Expat TheRealKW's Avatar
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    What was the sauce?, please?

  6. #6
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    Quote Originally Posted by TheRealKW View Post
    What was the sauce?, please?
    ...just a basic tomato sauce: 4-5 medium tomatoes (blenderized with 2-3 tablespoons parsley), 6 cloves garlic (sliced), 1/4 cup EVOO, 2 chilis (with top-to-bottom slits), 1/4 teaspoon salt, 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 25 minutes uncovered.

    I use this as a base for Puttanesca (adding anchovies, capers and olives) and a number of other sauces...some of which you may see here, Corona willing...

  7. #7
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by tomcat View Post
    just a basic tomato sauce:
    Ok, cheers. You don't use any chopped onions in that?

    I just thought it seemed a lot darker than a usual tomato sauce.

  8. #8
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    ...^use onions if you prefer...Nonna was a garlic queen, however...the reason for the color change in this sauce is that the blenderized tomatoes/parsley mix was added to the juices from the cooked sausages rather than additional olive oil...

  9. #9
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by tomcat View Post
    ...^use onions if you prefer...
    I use both.



    Quote Originally Posted by tomcat View Post
    the reason for the color change in this sauce is that the blenderized tomatoes/parsley mix was added to the juices from the cooked sausages rather than additional olive oil...
    Makes sense. ok, cheers.

  10. #10
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    TC, have you ever done the sausage by taking it out of the casing? My neighbor Mrs Bettini taught me to do it that way, but I like seeing the way you did it as well. I will have to try your way soon..

  11. #11
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    Quote Originally Posted by aging one View Post
    TC, have you ever done the sausage by taking it out of the casing? My neighbor Mrs Bettini taught me to do it that way, but I like seeing the way you did it as well. I will have to try your way soon..
    ...Nonna used her ground sausage (no casing) to stuff mushrooms and other veggies...those recipes will have to wait until I get an oven...

  12. #12
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    This would give me serious heartburn, but it does look good, tc.
    I've been cooking up a lot lately.. bra only at times too. Too much info, eh. lol

  13. #13
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    Quote Originally Posted by MarilynMonroe View Post
    This would give me serious heartburn, but it does look good, tc.
    I've been cooking up a lot lately.. bra only at times too. Too much info, eh. lol
    ...serve the bra as a side dish with a little vinaigrette...

  14. #14
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    Quote Originally Posted by tomcat View Post
    ...serve the bra as a side dish with a little vinaigrette...
    ya baby! Balsamic mmmm.

  15. #15
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by MarilynMonroe View Post
    I've been cooking up a lot lately.. bra only at times too. Too much info, eh. lol


    Honestly, it's a food thread, take your narcissistic crap out of here.

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