B.I.T Rustic Italian Sausage and Vegetable Stew

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)

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!!

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.

B.I.T Rustic Italian Sausage and Quinoa Medley

B.I.T Rustic Italian Sausage and Quinoa Medley

Ingredients:
2 lbs B.I.T Rustic Italian Sausage, Hot or Mild (loose without casing)
1 Bay Leaf
1 cup Quinoa
2-3 cups Chicken Stock
1 1lb Package of Kale, Frozen
1 cup Wild Mushrooms, Fresh or Dried
3 Red Peppers, Large Roasted
¾ cup Parmigiano Reggiano cheese
¾ cup Feta cheese
¼-1/2 cup Extra Virgin Olive Oil
1 Red Onion, sliced

Preparation:
Rinse the Quinoa for 2-5 minutes under cold water in a mesh strainer, drain and set aside.
Cook the Kale for 2 minutes in salted boiling water, drain and set aside.

Roughly chop mushrooms into pieces and set aside. If you are using dried mushrooms, soak in warm water until softened, drain, and roughly chop into pieces. Julienne the basil leaves and set aside.

Grate the Parmigiano Reggiano cheese and crumble the feta cheese and set aside. Roast the red peppers in your oven at 500° for 30 minutes or until charred on the outside. Peel off the charred skins and discard them and thinly slice the peppers and set aside.

Directions:
Heat a couple tablespoons of olive oil in a large sauce pan over medium high heat. Add the drained Quinoa and toast for 5 minutes. Pour in the white wine and stir until the Quinoa is coated and continue to cook over medium high heat until the wine has evaporated.

Once the wine has evaporated, add the hot chicken stock, bay leaf and bring to a boil. Taste and salt if necessary. Once the stock has come to a boil, cover and lower heat to a simmer and cook for 15 minutes. Do not remove the cover until the time is up. Then taste to see if it the Quinoa is done. If it is not tender but firm to the bite, cook for an additional 10-15 minutes more until it is done.

Heat the rest of the olive oil, in a large sauté pan over medium high heat. 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 red onion and cook for another 5-8 minutes, turning it gently as it cooks.

Add in the chopped mushrooms, drained kale and the roasted red peppers and gently combine. Transfer the sausage mixture to a large bowl and toss gently with the cooked Quinoa, basil, Parmigiano-Reggiano and Feta cheeses. Taste for seasoning and adjust accordingly. Serve warm or room temperature as an appetizer or main dish with a hearty green salad.  Buon Appetito!!

Original B.I.T Recipe: B.I.T Rustic Italian Sausage Quinoa Medley
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved.