Mario Batalis Sausage Ciabatta Stuffing Recipe 395 Food

CIABATTA STUFFING WITH CHESTNUTS, MUSHROOMS AND PANCETTA

Steps:

• Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.
• Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.
• Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes.
• In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.
• Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.

MARIO BATALI'S SAUSAGE CIABATTA STUFFING RECIPE - (3.9/5)

Steps:

• In a large skillet over medium heat, add the oil and then crumble the sausage into the pan and cook until fat begins to render and sausage begin to crisp. Add the onion, fennel, chestnuts, apples, and cook, stirring occasionally, until sausage is and cooked through. In a large bowl, place the cubed bread and pour the cooked sausage mixture over top. Sprinkle with parsley, and pour the stock and butter over the top and toss to combine. Spoon mixture into a 9x13 baking dish and cover with foil. Bake for 30 minutes, uncover, and bake until top is golden and crisp. Serve garnished with the fennel fronds.

ITALIAN SAUSAGE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
• Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
• Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA

Steps:

• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

TUSCAN SAUSAGE, KALE & CIABATTA STUFFING

Steps:

• Soak all but one handful of the bread chunks in the milk and set aside. Heat the oil in a large non-stick pan and cook the onions with the fennel and chilli flakes (if using) for 10 mins until softened. Add the garlic and the cavelo nero or kale and cook for 5 mins until softened, adding more oil if needed. Leave to cool.
• Tip the onion mixture and the remaining ingredients (aside from the handful of bread) into a large bowl, season generously and use your hands to scrunch everything together really well. Scatter the stuffing into a shallow roasting tin or baking dish. Can be kept in the fridge for up to two days before baking. Top the stuffing with the remaining torn bread. To cook, heat oven to 220C/200C fan/gas 7 and bake for 30-35 mins until the top is crispy.

SPICY STEWED SAUSAGES WITH THREE PEPPERS A LA MARIO BATALI

Steps:

• Light a gril or girll pan & brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
• Set a large cast-iron skillet on the grill or stove and add the 3 tablespoons of olive oil.
• Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
• Season with salt.
• Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers.
• Serve with a nice crusty bread or ciabatta bread, passing the remaining pecorino at the table.
• * Zinfandel(search for berry flavored) , which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.