Italian Sausage with Fennel, Zucchini and Raisins Recipe by Monte

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Ingredients

fennel and zucchini together and, simply because I didn’t have a drop of dry
white wine in the house, I used a leftover Reisling. The resulting dish was a mixture of crunchy
fennel and softer zucchini, the raisins and the Reisling gave the sauce a
lovely sweetness and the sausage was brimming with juice from using Letizia’s
easy braising technique. This is a
perfect main to serve all by itself, perhaps, as Letizia suggested, with slices
of rustic bread or a potato salad “made with diced boiled potatoes tossed with
chopped spring onions, parsley and your best extra virgin olive oil”. As I said, I hadn’t had Italian food for
weeks. I went with meza rigatoni and, in
deference to my recent trip to La Belle France, I tossed it in some
Brittany-born salted butter, the kind you can buy at Trader Joe’s. Here is the recipe:
Recipe for
Italian Sausage with Fennel, Zucchini and Raisins adapted from Letitizia
Mattiacci. Serves 3 to 4, depending on
the size of the sausages.
1 large fennel
bulb or 2 small, with fronds
1 medium zucchini
1 tablespoon extra virgin olive oil
8 fresh, mild, Italian style pork sausages
3 tablespoon raisins
black pepper
1-2 garlic cloves, finely minced
3 tablespoons Reisling
1. Trim the fennel bulbs, and set aside the
2. Heat briefly 1 tablespoon of olive oil in
a large skillet over low heat. Add the sausages and 1/2 inch water, then cover
and simmer until cooked through, about 20 min.
3. Increase the heat to high, stir the
raisins and the diced fennel into the skillet and cook for 1-2 min until the
fennel is caramelized outside but still crunchy. Meanwhile, chop the fennel
fronds. Add 2-3 tablespoon of white wine to the sausages and scrape up any