April 15, 2010

4/16/2010 Veal and Italian Sausage with Creamy Pesto

Veal and Italian Sausage with Creamy Pesto

from Gail Gaymer Martin
My husband and I visited a new Italian restaurant and enjoyed a very different style of serving as well as some wonderful new recipes. The food was served family style, and this dish was unique. We studied the ingredients, and when we got home, we wrote down what we figured was in the entree. We made a good guess, and now enjoy this wonderful Italian dinner at home. We also found a way to make it simpler so notice the tip below before you panic. Hope you enjoy this in your own home.

Veal and Italian Sausage with Creamy Pesto

1 red pepper1 Tablespoon Olive Oil2 cloves garlic, peeled and minced½ pound ground veal½ pound Italian Sausage, removed from its casing12 to 16 ounces of pasta (I like bowties)1 recipe Creamy Pesto Sauce ( see recipe below)

In a large pot boil water for pasta.Clean and slice red pepper into strips.Add olive oil to frying pan and sauté red pepper until fork tender and set aside.Add minced garlic to frying pan and then add veal and sausage.Cook until no longer pink.Cook pasta el dente. Drain and place on serving platter.Drain grease from meat, place on top of pasta and then add Creamy Pesto Sauce.Garnish with red pepper strips.

Pesto Sauce (needed to prepare the creamy pesto)

2 cups loosely packed basil leaves1/2 c olive oil3 Tbsp pine nuts (or walnuts)2 or 3 cloves of garlic, peeled1 tsp salt
1/2 c fresh parmesan cheese3 Tbsp butter, room temperature1 Tbsp boiling water from cooking pasta
Put basil, oil, nuts, garlic, and salt in blender orfood processor and reduce to paste. Scrape bowland stir in cheese and butter. Just before servingadd the water.

Creamy Pesto Sauce

1/2 cup butter2 cups heavy cream1/2 teaspoon ground black pepper1 cup grated Parmesan cheese1/3 cup pesto

In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.

Either sauce can be mixed with 12 to 16 ounces of your favorite pasta cooked el dente.

No time to prepare the sauce? You can substitute 1 McCormick Pesto and 1 McCormick Creamy Pesto sauce mixes. Just use both mixes, but follow the directions for the Creamy Pesto, increasing the oil by 3 Tablespoons.

Conversation Starter: Have you ever eaten something wonderful in a restaurant and tried to analyze the ingredients? Have you asked if the chef would share his recipe?

No comments: