ITALIAN SAUSAGE - TUSCAN STYLE RECIPE | ALLRECIPES
This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.
Provided by Len Poli
Categories Italian Recipes
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Yield 5 pounds of sausages
Number Of Ingredients 11
Steps:
- Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
- Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.
Nutrition Facts : Calories 371.8 calories, CarbohydrateContent 1.5 g, CholesterolContent 71 mg, FatContent 31.9 g, FiberContent 0.1 g, ProteinContent 18.4 g, SaturatedFatContent 11.4 g, SodiumContent 746.8 mg, SugarContent 1.3 g
TUSCAN-STYLE GRILLED TUNA STEAKS RECIPE | RACHAEL RAY ...
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
- Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
- Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
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From recipesfromapantry.com
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From mommytravels.net
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From paleorunningmomma.com
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From paleorunningmomma.com
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From pappardellespasta.com
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From familyonketo.com
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From insanelygoodrecipes.com
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From liquor.com
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