Recipe: Asparagus and Sausage Frittata
Two things got me thinking about today’s recipe: first the garlic, onions and asparagus that have started to pop up in the garden thanks to this early spring and second, Aurora Importing’s contest asking what your favourite Nonna recipe is. A fresh asparagus frittata is a great way to welcome spring but doing it slow and over low heat makes it crispy the way my grandparents used to make it. Unlike common Italian frittatas, made with just eggs, my grandparents used cornmeal in their recipe which I suspect was a way, back when times were rough, to add a filler and extend the use of expensive eggs. The result though is a beautifully golden and crispy frittata. Here’s the recipe…my celebration of spring and home cooking.
Italian-Canadian sausage making – a photo essay
In the Italian-Canadian year, because it is marked by big events, January and February are sausage season (and capicollo and soppressata season). In truth, I’m not the biggest fan of cured meats. Though I’ll eat my share, what I like best about the whole process is that it becomes a big family get together. And, of course, we make things from scratch and we know exactly what is in the food we are eating. Here are a few photos from the yearly process.
Recipe: Pasta con fagioli e salsiccia
It’s sausage season (that’s January and February to the uninitiated) and there’s always a few sausages that break and really should be used immediately. And really no one minds, because no matter how you prepare it, fresh ingredients taste great. Here’s what we had this week: it’s quick, easy, and makes you wish there were more left overs (this recipe should feed four).
Pasta with beans and sausage / Pasta con fagioli e salsiccia
2 cups dry pasta (penne work best, but that’s just my opinion)
1 fresh sausage link (7 oz of ground pork meat, cured with salt, hot peppers and red pepper paste)
1 medium potato
1 medium onion
6 oz romano beans
olive oil
grated Parmigiano-Reggiano cheese to taste
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