Ingredients with Measurements:
- 1 pound of Malga or Ugovizza cheese, grated
- 1 pound of Italian sausage, casings removed
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1/4 cup of all-purpose flour
- 1/4 cup of unsalted butter
- 1/4 cup of chopped fresh parsley
- Salt and pepper, to taste
Special equipment needed:
- Large skillet
- Whisk
- Wooden spoon
Step-by-step instructions:
1. In a large skillet, cook the Italian sausage over medium-high heat until browned and cooked through, breaking it up into small pieces as it cooks.
2. Remove the sausage from the skillet and set it aside.
3. In the same skillet, melt the butter over medium heat.
4. Add the flour to the skillet and whisk it into the butter until a smooth paste forms.
5. Slowly pour in the white wine and chicken broth, whisking constantly to prevent lumps from forming.
6. Cook the sauce for 2-3 minutes, stirring constantly, until it thickens.
7. Add the grated Malga or Ugovizza cheese to the skillet and stir until it melts and combines with the sauce.
8. Add the cooked sausage back to the skillet and stir to combine.
9. Season the mixture with salt and pepper to taste.
10. Sprinkle the chopped parsley over the top of the mixture.
11. Serve the Malga o Ugovizza with Sausage and Fontina hot, garnished with additional parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the sausage
Medium heat for making the sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 45g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Fontina cheese can be used instead of Malga or Ugovizza cheese.
- Beef or pork sausage can be used instead of Italian sausage.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add diced tomatoes or roasted red peppers to the mixture for additional flavor.
- Use different types of cheese, such as Parmesan or Gouda, for a different flavor profile.
- Serve the mixture over pasta or rice for a heartier meal.
Tips and tricks:
- Make sure to whisk the flour into the butter thoroughly to prevent lumps from forming in the sauce.
- Use a wooden spoon to stir the cheese into the sauce to prevent it from sticking to the skillet.
- If the sauce is too thick, add additional chicken broth or white wine to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Malga o Ugovizza with Sausage and Fontina in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Malga o Ugovizza with Sausage and Fontina in individual bowls or on a platter for sharing.
Garnishes:
Garnish with additional chopped parsley or grated cheese.
Pairings:
Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, add additional flour to thicken it.
- If the sauce is too thick, add additional chicken broth or white wine to thin it out.
Food safety advice:
Make sure to cook the sausage thoroughly to prevent any foodborne illnesses.
Food history:
Malga and Ugovizza are both types of cheese that originated in Italy.
Flavor profiles:
The Malga or Ugovizza cheese has a nutty and slightly sweet flavor, while the Italian sausage adds a savory and spicy kick to the dish.
Serving suggestions:
Serve the Malga o Ugovizza with Sausage and Fontina as a main dish for dinner or as an appetizer for a party.
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Region: Italian