Nothing says romance like sausage.
Well, at least in the Papa Cantella’s family.
If you’re cooking for someone special this Valentine’s Day, why not amp up the flavor with one of our favorite sausage recipes for two? Skip the crowds and stock up on Papa Cantella’s premium sausage before February 14th.
We love this recipe for Valentine’s Day because it takes two to cook! Nothing fills up our love meters like cooking with our sweethearts, and saffron is always impressive.
- 1pound of fresh Papa Cantella’s Italian sausage links
- 1/3 cup of olive oil
- 4 tablespoons of butter
- 3/4 pound of fresh medium-sized shrimp (de-veined & cleaned)
- 1 tablespoon of fresh basil (chopped)
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of crushed red pepper
- 1/4 cup of dry vermouth
- 4 teaspoons of crushed or chopped garlic
- 4 fresh, ripe Roma tomatoes (peeled, seeded & chopped)
- 13/4 cups of chicken broth
- 11/2 cups of onion (chopped)
- 1 cup of orzo pasta
- 1/4 teaspoon of saffron
- 1/3 cup of white wine
- 1 cup of water
- 1/2 cup of Parmesan or Romano cheese(grated)
- Salt and freshly ground pepper
In a large frying pan, cook the sausage in one and one-half tablespoons of the olive oil and one and one-half tablespoons of the butter over medium-high heat for about twelve to fourteen minutes, turning occasionally. Remove the sausages before they are fully cooked.
Cut the sausages into one-fourth to one-half inch, bite-sized pieces and set aside in a small bowl. Raise the heat to high. Put the shrimp into the skillet. Stir the shrimp to coat them in the butter and oil.
Add the basil, oregano, crushed red pepper, the vermouth, and one-half of the garlic. Sauté the shrimp over high heat for about three minutes. Remove the shrimp only and set them aside in a small bowl. Put the tomatoes and one-third cup of the chicken broth into the skillet and let boil for about three minutes.
Add the sausage back in. Turn off the heat and stir well. Meanwhile, back at the range…Heat the remaining olive oil in a ten-inch, non-stick skillet. Add the onion and remaining garlic, and cook them over medium-high heat for three or four minutes. Add in the pasta and the saffron. Stir well, until the pasta is well coated. Pour in the white wine and let simmer for about five minutes.
Separately, dilute the remaining chicken broth with the cup of water. Stir in three-fourths of a cup of the diluted chicken broth to the mixture and let simmer until the liquid is mostly absorbed (about five minutes), stirring frequently. Return to the first pan with the sausage. Turn the heat on to medium-high.
Add the pasta in with the sausage and another three-fourths cup of the diluted broth. Continue to simmer the mixture and stir until the liquid is absorbed again. Stir in the remaining diluted broth and continue simmering for a final six to eight minutes. Just before the liquid is absorbed, add in the shrimp and the remaining butter. Continue to simmer for a couple more minutes. When the liquid is absorbed and the pasta is tender, turn off the heat and stir in the cheese until the sauce is creamy smooth. Add salt and pepper to taste. Serve hot.
We love spiedini (as an appetizer or an entrée!) but it’s time-consuming enough to need a special occasion. Whose date wouldn’t be impressed with our 100-year old recipe straight from Italy? We suggest cutting this recipe in half – don’t worry, you’ll still have plenty.
- 3 pounds of beef round steak (1/2 inch thick)
- 1 tablespoon of butter
- ½ pound fresh Papa Cantella’s Italian sausage (removed from the casings)
- 1¼ cups of onion (finely chopped)
- 1 teaspoon of crushed or chopped garlic
- 1½ cup of Italian seasoned breadcrumbs
- ½ cup of Parmesan or Romano cheese (grated)
- ½ tablespoons of fresh parsley (chopped)
- 2 teaspoons of salt
- ¼ teaspoon of freshly ground black pepper
- ½ egg (hard boiled and grated)
- 50 bay leaves
- 3 tablespoons of olive oil
Round steak is usually about one-half inch thick. Slice the meat in half to about one-fourth inch thickness. Pound the meat to an even thickness and cut into pieces about three and one-half inches square. Set the steak aside.
In a medium-sized frying pan cook the onion, garlic, and sausage in the butter over medium heat for seven or eight minutes, stirring frequently with a wooden spoon to crumble the sausage. In a medium-sized bowl, mix the breadcrumbs, grated cheese, parsley, salt and pepper. Mix in the sausage, onion, and grated egg. (The filling should not be too dry or too moist).
Put about one tablespoon of filling in the center of a piece of the round steak and tightly roll it with a small overlap. Place this “spiedini” on a skewer, along with a bay leaf. Repeat the above process for the remaining pieces of steak. Put on eight spiedini per skewer, with a bay leaf between each one (but none on the ends). Brush the spiedini with the olive oil.
Preheat the broiler. Broil the spiedini for six to seven minutes per side and serve hot. (This is also great as a main dish served with a side of pasta!)
Be sure to share your Valentine’s Day creations with us over on the Papa Cantella’s Facebook page!