ZUCCHINI PASTA, ITALIAN SAUSAGE, AND PORTABELLA MUSHROOMS
These days, with so many people trying to limit the amount of carbohydrates consumed, spiralizers are becoming the must-have tool in a cook's kitchen. To honour this trend, I created a new dish recently. I was inspired by a local restaurant Cork and Fork. I created this dish based on the basic flavour profiles offered in their version.
It turned out fantastic!
This is a super easy dish to make. The sauce was a basic compilation of sautéed Italian Sausage, shaved portabella mushrooms, and Italian Rabe florets. The sauce was seasoned with tarragon, fennel seeds and simmered with beef broth before finishing with heavy cream. I topped the dish with Reggiano Parmigiano and lemon zest for an added kick.
I served this dish with a wonderful Sangiovese from one of our favourite wineries in Temecula - Palumbo. This is a bold, spicy, vibrant wine with lots of fruit along with dry earthy components. The balance of acid to tannins makes this a superb food wine. This wine is one of Nick Palumbo's babies; once you've tasted it, you'll know why!
This meal turned out extremely well. Love the crisp al dente texture of the zucchini along with the rich-savory light broth in the sauce. This will become a staple in our house... hope you give it a whirl!
The recipe is a "feel your way through...trust your tastebuds" method! Ingredients aren't necessarily exact measurements.
Zucchini with Italian Sausage and Portabella Mushroom Sauce
- Three zucchini - spiralized and set aside
- 1 lb Italian sausage
- 4 garlic cloves crushed
- 2 portabella mushrooms, shaved
- Florets of 8-9 rabe stalks
- 1 cup beef broth
- 1 teaspoon fennel seeds - crushed in mortar and pestle
- 1 teaspoon dried tarragon
- Heavy cream added to desired consistency
- S&P to adjust seasoning
- 1/4 grated or shaved Reggiano Parmigiano
- Zest of 1 lemon
Sauté sausage until browned, remove from pan and drain all but enough sausage fat for sauté, Saute garlic until soft, add mushrooms and rabe. Continue cooking until mushrooms start to soften. Add reserved sausage back to pan along with broth, fennel, and tarragon. Simmer for about 5 minutes or until rabe is al dente. Finish sauce with desired cream.
Mound spiralized zucchini on plate, top with sauce, and finish with cheese and lemon zest.