Tuesday, March 17, 2015

Un Pasto Delizioso

     This meal I fixed the other night and it was molto buona (very good)!
Here are the ingredients and how to make it:

Dice 2 pounds maple-smoked bacon and 1 large onion and place in a deep, large cast iron skillet. 

Form 2 pounds ground Italian sausage into shelled walnut size meatballs.  Place in pan with bacon and onion. Cook covered with self-basting lid on medium once the pan is heated up and meat starts to sizzle. Cook slowly, stirring with metal or wooden spatula (this keeps meatballs in shape if you use completely hard utensils) occasionally.

Meanwhile, boil 3 cups tap water in a soup pot. When water is boiling, place a small, round strainer over boiling water. Chop 1/2 head of cabbage and place into strainer. Steam the cabbage, stirring occasionally. Be sure to cover with a lid when you are not stirring it. When cabbage is lightly steamed but not wimpy, turn off heat and keep warm.

Also, while cabbage steams and meat/onion mixture cooks, dice and mix these vegetables together:
~4 garlic cloves
~1 tablespoon dried parsley
~5-6 medium-sized green or red bell peppers, quartered
~1 can diced, stewed tomatoes
~1 tablespoon dried rosemary, crumbled in your hand into the vegetables

Add the vegetables to the meat mixture, including the steamed cabbage. Cook until all vegetables are tender, but not mushy.

Serve with fettuccine (pasta) or fresh Italian bread and chilled grape juice, pomegranate blueberry juice, or lemon water in frosted glasses. 

Allergen information: If you serve this with gluten free bread, or corn/rice pasta, it will be gluten free.

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