450g / 1 pound Italian sausage
2 tablespoons garlic oil
4 fat or six slender chives
1 teaspoon dried oregano
4 tablespoons white wine or vermouth
Tomatoes 2 x 400 g / 14 oz cans chopped
2 bay leaves
salt and freshly ground black pepper, to taste
fresh parsley (optional)
Press sausage meat sausages and small cherry tomatoes roll dumplings out of it, putting on a baking sheet lined with plastic wrap on the fly. Your final score should be around 40.
Heat oil in heavy large skillet fireproof base or a pan and add the meatballs, fry until golden brown, because they become stronger, push up on the board to make room for the rest if you can adapt at first.
Technique: How to make dumplings
How to make dumplings
Art shows
1:20 minutes
When all the meatballs are browned in the pan and add the onion and oregano and stir gently over.
Add wine (or vermouth) and the chopped tomatoes and fill half empty cans of cold water and the tip to the other empty, bread - the technique of the can is just my way to make sure that swill both tomato residue as possible.
Pop into the bay leaves and let the bread comes to rapid fire. Cook like that, uncovered, for 20 minutes or until sauce is slightly thickened and meatballs are cooked through. Check the sauce for seasoning, add a little salt and pepper, if desired.
Meanwhile, you can cook what you want to go with meatballs or pasta, rice, whatever.
Once the meatballs are ready, you can eat immediately or let stand the heat, but still in the oven for 15 minutes. Sauce thickens slightly upward. If your guests are more than those who resist "green bits", sprinkle with parsley to serve.
No comments :
Post a Comment