Risotto & Italian Sausage
Pork Hock Minestrone
Polenta & Italian Sausage
Fine Corn Flour
Coarse Corn Flour
Beef Short Ribs
Mariano’s Mild Italian Sausage
Mini Bell Pepper
Finely chop some Rosemary, and add it to a pot of boiling water with about 2 tbsp of Sea Salt.
Add equal parts fine and coarse Corn Flour to the boiling water, stirring constantly to avoid lumps. Turn the heat down to medium-low, and try to get a soft boil going.
Add garlic about halfway through the cooking process, and stir it in.
When the Polenta is the consistency of creamy mashed potatoes, you can transfer it to a separate dish to either chill or serve hot.
Sausage & Peppers
Remove the casing of the Mariano’s Sausage (optional)
Begin to cook over medium heat until the sausage is semi-firm. Remove from the tray, and slice the sausage into medallions.
Add Asparagus to a vented pot of water to steam (not boil or fry!)
Add the sausage back to the pan with Olive Oil, sliced mini bell peppers, Tomato Sauce, and Red Wine.
Sautee these vegetables and meat until the sausage is browned, and the peppers are softened.
Add the asparagus onto the sausage & peppers, and put the lid on it to steam until the Polenta is finished.
Serve on top of the Polenta, or enjoy on it’s own!
Homemade Chicken & Beef Broth
Cut and wash half a whole, uncooked chicken. Add it to a pot of boiling water (approx 8 liters).
Add a Beef Short Rib to the pot, and half a Beef Shank.
Remove the skin from an Onion, and stick 4 or 5 cloves into the base of the Onion. Add to the pot.
Chop 2 or 3 sticks of Celery in half, and wash. Add to the pot.
Let boil for 2 hours.
Serve, Store, Enjoy!