B.I.T Rustic Italian Sausage and Vegetable Stew
Ingredients:
2 lbs B.I.T Rustic Italian Sausage, Hot or Mild (loose without casing)
2-3 medium all purpose white potatoes
1 medium red pepper
1 small parmigiano-reggiano cheese rind
1/4 cup extra virgin olive oil
1 large yellow onion
1 lb green beans, fresh or frozen
2 cups swiss chard or kale, fresh or frozen
2 cups petite peas or lima beans (optional)
1 bay leaf
2 cups white or baby bella mushrooms
12 cups chicken broth
3/4 cup flour
1 cup chicken broth (for roux)
2 lbs B.I.T Rustic Italian Sausage, Hot or Mild (loose without casing)
2-3 medium all purpose white potatoes
1 medium red pepper
1 small parmigiano-reggiano cheese rind
1/4 cup extra virgin olive oil
1 large yellow onion
1 lb green beans, fresh or frozen
2 cups swiss chard or kale, fresh or frozen
2 cups petite peas or lima beans (optional)
1 bay leaf
2 cups white or baby bella mushrooms
12 cups chicken broth
3/4 cup flour
1 cup chicken broth (for roux)
Preparation:
Peel and cut potatoes into 1/2" cubes. Wash the red pepper, remove core and seeds, and cut into 1" pieces. Clean mushrooms with a damp paper towel, brushing off any dirt or debris, and slice in halves. Peel onion, slice in half lengthwise, and then slice into 1/2" rounds.
Clean fresh green beans, trimming off the ends and cut into thirds. If using, frozen green beans cook according to instructions on bag. Wash and trim fresh swiss chard or kale and cut into small bite size pieces. If using frozen chard or kale, cook according to instructions on bag. Cook frozen peas or lima beans according to instructions on bag.
To make the roux, combine the extra 1 cup of chicken broth with the flour in a small bowl and whisk together until smooth.
Directions:
Heat the olive oil, in a large sauce pan over medium high heat until it is hot but not smoking. Add the loose sausage meat, breaking up the sausage meat with a fork as it browns. Cook for 15-20 minutes until it is browned and begins to stick to the bottom of the pan. Add in the onion and cook for another 5-8 minutes or until the onions are lightly colored and soft, turning frequently.
Add the cut mushrooms to the sausage and onion mixture and cook for another 5 minutes. Turn heat up to high, add the red pepper pieces to the sausage and onion mixture stirring them together to combine. Continue cooking the mixture, stirring frequently until the pepper pieces begin to soften.
Add the 12 cups of chicken broth to the sausage and vegetable mixture in the sauce pan. Add the bay leaf and cheese rind to the pan and cook for 35-40 minutes or until the flavors come together. Lower heat, add the potato cubes, swiss chard/kale, and cooked peas/lima beans to the pan and simmer for another 10-15 minutes or until potatoes are soft.
Remove sauce pan from heat and stir in the flour and broth roux. Return pan to stove and bring the stew back to a simmer over low heat. Let the stew simmer for 10 minutes, taste, adjust for seasoning if necessary and serve.
Buon Appetito!!
Peel and cut potatoes into 1/2" cubes. Wash the red pepper, remove core and seeds, and cut into 1" pieces. Clean mushrooms with a damp paper towel, brushing off any dirt or debris, and slice in halves. Peel onion, slice in half lengthwise, and then slice into 1/2" rounds.
Clean fresh green beans, trimming off the ends and cut into thirds. If using, frozen green beans cook according to instructions on bag. Wash and trim fresh swiss chard or kale and cut into small bite size pieces. If using frozen chard or kale, cook according to instructions on bag. Cook frozen peas or lima beans according to instructions on bag.
To make the roux, combine the extra 1 cup of chicken broth with the flour in a small bowl and whisk together until smooth.
Directions:
Heat the olive oil, in a large sauce pan over medium high heat until it is hot but not smoking. Add the loose sausage meat, breaking up the sausage meat with a fork as it browns. Cook for 15-20 minutes until it is browned and begins to stick to the bottom of the pan. Add in the onion and cook for another 5-8 minutes or until the onions are lightly colored and soft, turning frequently.
Add the cut mushrooms to the sausage and onion mixture and cook for another 5 minutes. Turn heat up to high, add the red pepper pieces to the sausage and onion mixture stirring them together to combine. Continue cooking the mixture, stirring frequently until the pepper pieces begin to soften.
Add the 12 cups of chicken broth to the sausage and vegetable mixture in the sauce pan. Add the bay leaf and cheese rind to the pan and cook for 35-40 minutes or until the flavors come together. Lower heat, add the potato cubes, swiss chard/kale, and cooked peas/lima beans to the pan and simmer for another 10-15 minutes or until potatoes are soft.
Remove sauce pan from heat and stir in the flour and broth roux. Return pan to stove and bring the stew back to a simmer over low heat. Let the stew simmer for 10 minutes, taste, adjust for seasoning if necessary and serve.
Buon Appetito!!
Original B.I.T Recipe: B.I.T Rustic Italian Sausage and Vegetable Stew
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved.
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