| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Zampone sausage, about 4 to 5 pounds |
| 2 |
lb |
Russet potatoes, peeled, cut in 3/4" cubes |
| 4 |
tb |
Melted butter |
| 1 |
c |
Whole milk |
|
|
Salt and freshly ground pepper |
| 1/4 |
c |
Balsamic vinegar |
| 1/4 |
c |
Dijon mustard |
| 3/4 |
c |
Extra virgin olive oil |
| 1/4 |
c |
Freshly snipped chives |
INSTRUCTIONS
Wash and dry the Zampone. Prick the Zampone about 20 times all over with a
needle. Place in a pot large enough to submerge the sausage in water. Fill
the pot with warm water and bring to just a boil. Lower the heat slightly,
so the water remains almost boiling. Cover and continue cooking for 1-1/2
hours.
Uncover and check the internal temperature of the sausage with a meat
thermometer. Cook until the temperature reads 150 degrees. Turn off the
heat and let stand.
In a 12- to 14-inch non-stock saute pan, melt the butter over medium heat.
Add the potatoes and saute slowly until lightly browned on all sides. Add
the milk and simmer uncovered, until softened, about 10 minutes. Season
with salt and pepper. Allow to stand in a warm place.
In a medium mixing bowl, stir together the mustard and vinegar. Slowly add
the extra virgin olive oil in a thin stream, forming an emulsion. Stir
constantly until all the oil is added. Add the snipped chives and check
seasoning.
Remove the Zampone from the water. Carefully slice half the sausage into
1/2-inch rounds. On a large serving platter, spread the potatoes around the
base. Place the Zampone pieces and slices over the potatoes. Pour the
vinaigrette into a serving pitcher, allowing each person to dress his or
her own portion. Serve immediately.
Yield: 4 servings
Posted to MC-Recipe Digest V1 #335
Recipe by: Molto Mario
From: "suechef@sover.net" <suechef@sover.net>
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”