Sunday, September 11, 2016

Fettuccine Campagnola a Salsiccia









     Italian Country Style Fettuccine with Field Vegetables and Sausage!
     I learned this recipe while working in a small Italian family restaurant several years ago.  Pasta Campagnola was one of the few items that I liked on the menu, because it was a modest Italian country style recipe.  Surprisingly, Pasta Campagnola was the worst selling item on the menu.  This was because the restaurant had a midwestern clientele base that preferred standard Italian American red sauce food offerings.  Olive oil sauce pastas were something that the clientele was not familiar with.
     The chef made this pasta recipe with chicken like many people do.  In Italy, chicken is rarely used in a pasta, and chicken is not often seen on restaurant menus.  In America, Italian chefs usually put 1 or 2 chicken items on a menu, because chicken is popular here.
     Traditional Pasta Campagnola is a peasant style pasta that is made with only field vegetables.  If meat is added, the meat has to be cheap.  Chicken, pork or sausage are good choices for this pasta.  By far, Italian sausage fits best with the modest theme.

     Fettuccine Campagnola a Salsiccia:
     This recipe yields 1 hearty portion.
     Sweet Italian Sausage or Spicy Italian Sausage can be used in this recipe.  Sweet Italian Sausage creates a comfortable flavor.  
     Step 1:  Place a 5 to 6 ounce Sweet Italian Sausage on a roasting pan.
     Place the pan in a 325ºF oven.
     Roast the sausage till it is fully cooked and lightly browned.
     Step 2:  Cool the sausage to room temperature.
     Cut the sausage into 3/16" thick slices.
     Set the sliced sausage aside.
     Step 3:  Cook 1 portion of fettuccine pasta in boiling water till it is al dente.
     Cool the pasta under cold running water.
     Drain the water off of the pasta.
     Toss the pasta with 1/2 teaspoon of olive oil.
     Set the pasta aside.
     Step 4:  Heat a wide sauté pan over medium/medium low heat.
     Add 1/4 cup of olive oil.
     Add 1/3 cup of peeled russet potato that is cut into 1/4" thick quarter slices.
     Pan fry the potatoes till they are a golden brown color.
     Step 5:  Add 1/2 teaspoon of finely chopped garlic.
     Sauté till the garlic is a golden color.
     Step 6:  Add 1/4 cup of sliced of celery.
     Add 1/4 cup of sliced onion.
     Sauté till the celery and onions just start to turn clear in color.
     Step 7:  Add the reserved sliced Sweet Italian Sausage.
     Add 1/3 cup of thick bite size pieces of unpeeled eggplant.
     Sauté till the eggplant starts to cook.  (About 1 minute.)
     Step 8:  Add 1/4 cup of thick zucchini slices that are cut into quarters.
     Add 3 small portobello mushrooms that are cut into wedge shapes.
     Add 1/3 cup of large bite size pieces of mixed red and green bell pepper.
     Add 1 green onion that is cut into medium size pieces.
     Step 9:  Add sea salt and black pepper to taste.
     Add 1 pinch of marjoram.
     Add 1 pinch of basil.
     Add 1 pinch of oregano.
     Add 1 pinch of crushed red pepper.
     Sauté the vegetables till they become al dente.
     Step 10:  Add 1/3 cup of rich chicken broth.
     Add 1/2 teaspoon of minced Italian Parsley.
     Add the reserved portion of al dente cooked fettuccine pasta.
     Add 1 tablespoon of virgin olive oil.
     Step 11:  Bring the liquid to a simmer.
     Toss the ingredients together till the pasta warms.
     Step 12:  Remove the pan from the heat.
     Mound the Fettuccine Campagnola a Salsiccia on a plate.
     *Try to expose a little bit of each ingredient on the surface of the pasta.
     Sprinkle 1/2 tablespoon of finely grated Pecorino Romano Cheese over the pasta.
     Garnish with Italian Parsley sprigs.
  
     This is a nice pasta for the autumn season!

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