Ok, I'm having a blast with this pasta maker. I got a simple but incredible dough recipe from our very good friend
sawhorseray
and it makes THE BEST pasta we've ever had. Decided to get a little creative yesterday and have some fun. Got couple links of sweet Italian sausage out of the freezer, which were made with Cabernet Sauvignon (sp??) instead of water, also a recommendation from Ray, and they are fantastic. While the sausages were defrosting I got out the dough ball I made a few days ago and weighed out 2 equal sized portions. Set up the roller and was off to the races!!
Rolling out the sheets of pasta.
Two sheets rolled out and trimmed to be the same size.
On to the drying rack.
Toss the sausages into a skillet with a drizzle of EVOO.
Cut up some peppers and onions. Into another skillet with a little EVOO, some fresh garlic, and a sprinkle of mixed Italian herb blend.
When the sausages are almost done, I made relief cuts in the back so they would lay down flat. Onto the pasta sheets with some Parm and Romano cheeses.
Roll them up tightly and into 6" CI skillets.
Add the spicy marinara and veggies.
Onto the grill at about 375 for 20 minutes or so. It's getting dark at this point so pics are not real good.
When the marinara starts to bubble just a bit, take them out and load up the mozzarella then back onto the grill.
10 more minutes or so the cheese is melted and starting to brown up a bit. Time to take them into the house.
Plated with some cheesy garlic toast. Time to eat. I'm really looking forward to this one!!
A couple of cut shots.
I'm likely to get yelled and slapped around a bit for this because it violates every traditional Italian dish I've ever seen. I gotta say though, it was absolutely outstanding. It was also fun do do, creative, and as much as the pics may not demonstrate it, the visual was off the charts. For pulling this one way out of left field, I was really happy with the way it came out. You probably won't see me post this again but you can rest assured that it will be a regular staple around here. It was just different and y'all know I like to do weird stuff on a regular basis
Hey Keith (
indaswamp
) these would be a great meal for your friends at the firehouse. As excellent a sausage maker as you are, I could see you making a grand slam home run dinner for them.
Well I'm done. Tagged half of the forum here and it's time to make a beer run. Take care everybody and be back soon.
Robert
sawhorseray
and it makes THE BEST pasta we've ever had. Decided to get a little creative yesterday and have some fun. Got couple links of sweet Italian sausage out of the freezer, which were made with Cabernet Sauvignon (sp??) instead of water, also a recommendation from Ray, and they are fantastic. While the sausages were defrosting I got out the dough ball I made a few days ago and weighed out 2 equal sized portions. Set up the roller and was off to the races!!Rolling out the sheets of pasta.
Two sheets rolled out and trimmed to be the same size.
On to the drying rack.
Toss the sausages into a skillet with a drizzle of EVOO.
Cut up some peppers and onions. Into another skillet with a little EVOO, some fresh garlic, and a sprinkle of mixed Italian herb blend.
When the sausages are almost done, I made relief cuts in the back so they would lay down flat. Onto the pasta sheets with some Parm and Romano cheeses.
Roll them up tightly and into 6" CI skillets.
Add the spicy marinara and veggies.
Onto the grill at about 375 for 20 minutes or so. It's getting dark at this point so pics are not real good.
When the marinara starts to bubble just a bit, take them out and load up the mozzarella then back onto the grill.
10 more minutes or so the cheese is melted and starting to brown up a bit. Time to take them into the house.
Plated with some cheesy garlic toast. Time to eat. I'm really looking forward to this one!!
A couple of cut shots.
I'm likely to get yelled and slapped around a bit for this because it violates every traditional Italian dish I've ever seen. I gotta say though, it was absolutely outstanding. It was also fun do do, creative, and as much as the pics may not demonstrate it, the visual was off the charts. For pulling this one way out of left field, I was really happy with the way it came out. You probably won't see me post this again but you can rest assured that it will be a regular staple around here. It was just different and y'all know I like to do weird stuff on a regular basis
Hey Keith (
indaswamp
) these would be a great meal for your friends at the firehouse. As excellent a sausage maker as you are, I could see you making a grand slam home run dinner for them.Well I'm done. Tagged half of the forum here and it's time to make a beer run. Take care everybody and be back soon.
Robert
