Spicy Stewed Sausages With Three Peppers A La Mario Batali Food

MOLTO MARIO'S CLAM STEW

Molto Mario's Clam Stew image

Categories Soup/Stew Shellfish Bake Stew Clam Spring Parade

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons extra-virgin olive oil
1 medium-sized red onion, cut into 1/2-inch dice
8 ounces shiitake mushrooms (hard part of stems removed)
8 ounces cooked chorizo sausage, thinly sliced
1/2 cup Cinzano Rosso or other sweet red vermouth
1 1/2 cups prepared tomato sauce
1 cup dry white wine
24 littleneck clams, scrubbed and rinsed
Garlic bread, for serving

Steps:

1. Preheat the oven to 450°F. In a heavy-bottomed 6-quart saucepan, heat the olive oil; add the onion, mushrooms, and chorizo. Stirring occasionally, cook over medium heat until the onion is softened, about 8 minutes.
2. Add the vermouth and bring to a boil. Add the tomato sauce, wine, and clams. Cover and cook until the clams open, about 10 minutes. Remove from heat.
3. Uncover the clams and discard any that did not open. Serve immediately in shallow bowls with warm garlic bread.

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

Mario Batali's Sausage Ciabatta Stuffing Recipe - (3.9/5) image

Provided by Jan_C

Number Of Ingredients 11

Ingredients

4 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 pound fennel sausage, casings removed
1 yellow onion, diced
1 bulb fennel, thinly sliced; fronds reserved
1 cup chestnut, roughly chopped
1 apple, peeled and diced
5 cups ciabatta, cubed and toasted
1/4 cup fresh Italian parsley (chopped)
2 1/2 cups chicken stock
1/2 cup melted butter

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.

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