Fennel, Plate 288 from
"A Curious Herbal," 1782
Giclee Print
Blackwell,...
Buy at AllPosters.com
 

La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Baked Sausages, Fennel and
Potatoes with Fontina

Find over 800 Gourmet Cheeses at igourmet.com

“To retain respect for sausages and laws,
one must not watch them in the making.”
~ Otto von Bismarck

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Italian Cheese
Art Print
Buy at AllPosters.com
 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Good Food, Good Life
Art Print
Dipaolo, Dan
Buy at AllPosters.com
 

La Belle Cuisine

Baked Sausages, Fennel, and
Potatoes with Fontina
Food and Wine Archives

Food & Wine - One Year Subscription 

“Fennel seeds in the tomato sauce boost the flavor of the sliced fennel
bulb in this satisfying dish. A thin layer of fontina cheese on top bakes
to a golden brown. For a spicy version, use hot Italian sausages rather
than mild.”

Wine Recommendation: More often than not, red wine is best with
sausage, but the relative delicacy of this delicious dish will shine
through better with a crisp, herbal-flavored white wine, such as an
inexpensive white Bordeaux from France.

Servings: 4

2 tablespoons cooking oil
1 pound mild Italian sausages
1 onion, cut into thin slices
1 fennel bulb, cored and cut
into thin slices
2 cloves garlic, minced
3/4 teaspoon fennel seeds
1 pound baking potatoes (about 2),
peeled and cut into 3/4-inch cubes
1/2 teaspoon salt
1/3 cup dry white wine
3 1/2 cups canned tomatoes (one 28-ounce
can), drained and chopped
6 ounces fontina, grated (about 1 1/2 cups)

1. Heat the oven to 450 degrees F. In a large deep frying pan, heat 1 table- tablespoon of the oil over moderate heat. Add the sausages and cook
until browned and cooked through, about 10 minutes. Remove. When
the sausages are cool enough to handle, cut them into 1/4-inch slices.
2. Add the remaining 1 tablespoon oil to the pan and heat over moderately
low heat. Add the onion, fennel bulb, garlic, and fennel seeds and cook, covered, for 5 minutes. Stir in the potatoes and salt and cook, covered,
until the vegetables start to soften, about 5 minutes.
3. Stir in the wine and simmer until evaporated. Stir in the tomatoes. Raise
the heat to moderately high and simmer until no liquid remains in the
pan, 2 to 3 minutes longer. Stir in the sausages and transfer the mixture
to a 9-by-13-inch baking dish.
4. Bake the sausage mixture for 10 minutes. Remove from the oven and
top with the fontina. Bake until the vegetables are tender and the cheese
is melted, about 10 minutes longer.

Featured Archive Recipes:
Portobello Mushrooms Stuffed with Italian
Sausage, Peppers, Onions and Fennel
Rice with Shellfish and Sausage
Mixed Grill with Warm Potato and
Chorizo Salad
Italian Sausage Grinder
 

Index - Main Dish Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search