Ingredients with Measurements:
- 1 lb. Mazzafegati sausage, sliced
- 8 oz. mushrooms, sliced
- 4 oz. prosciutto, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup white wine
- 2 tbsp. olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet or sauté pan
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add sliced Mazzafegati sausage to the skillet and cook until browned on both sides, about 5-7 minutes.
3. Remove sausage from the skillet and set aside.
4. In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
5. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
6. Add sliced prosciutto to the skillet and cook for 1-2 minutes.
7. Pour in chicken broth and white wine, and stir to combine.
8. Add the cooked Mazzafegati sausage back to the skillet and simmer for 5-7 minutes until the sauce has thickened.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 390
- Fat: 26g
- Protein: 25g
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Mazzafegati sausage can be substituted with any spicy Italian sausage.
- Chicken broth can be substituted with vegetable broth or water.
- White wine can be substituted with chicken broth or apple cider vinegar.
Variations:
- Add diced tomatoes to the skillet for a more tomato-based sauce.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Add red pepper flakes for extra heat.
Tips and tricks:
- Make sure to brown the sausage well before removing it from the skillet to ensure it has a nice crust.
- Don't overcrowd the skillet when cooking the mushrooms, as this will cause them to steam instead of brown.
- Use a wooden spoon to scrape up any browned bits from the bottom of the skillet when adding the chicken broth and white wine, as this will add flavor to the sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls or on a platter with crusty bread on the side.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sausage is not cooked through, slice it thinner or cook it for a few more minutes.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Mazzafegati is a traditional Italian sausage made with pork, liver, and spices.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish with a side salad or roasted vegetables.
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Region: Italian