-
-

-
OreganoFromItaly.com
-
-
-

-
CookiesFromItaly.com
-
-
-

-
SilverFromItaly.com
-
-
-

-
OnlyInItaly.com
-
-
People
are Talking!
-
"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
| |
|
|
- Stuffed Artichokes with Sausage
- (Carciofi Ripieni alla Salsiccia)
-
|
-
-
Ingredients:
8 globe artichokes
-
3 and 1/2 oz (100 grams) Italian sausages, skinned and crumbled
-
3 and 1/2 oz (100 grams) pancetta, diced
-
1 onion, chopped
-
Juice of 2 lemons, strained
3 tablespoons extra virgin olive oil, plus extra for drizzling
2 garlic cloves, chopped
1 fresh flat-leaf parsley sprig, chopped
7 fl oz (200 ml) dry white wine
Salt and pepper
Directions:
-
- Preheat the oven to 180°C (350°F) Gas Mark 4.
Half-fill a bowl with water and stir in the lemon juice.
Trim the artichokes, reserving the stems, spread out the leaves slightly and place in the acidulated water.
Remove the tough stringy parts from the stems and chop.
Heat the olive oil in a frying pan.
-
- Add the pancetta, garlic, parsley, onion and artichoke stems and cook over a low heat, stirring occasionally, for about 5-7 minutes.
Add the sausages, season with salt and pepper and cook over a very low heat for about 5-7 minutes.
Drain the artichokes, place upright in an ovenproof dish and stuff with the sausage mixture.
Drizzle with olive oil and pour in the wine.
Cover with foil and bake for about 1 hour, basting occasionally. Serves 4.
|
Free
Newsletter!
The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
|
|
| |
"Updated Weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- CookiesFromItaly
|
|