About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Veal Stew with Mushrooms | Main | Vitello Tonnato – Cold Sliced Veal with Tuna Sauce »

Skewered Veal Cubes and Pork Sausage Pan-Roasted with Sage and White Wine

Finally, I drew a recipe in which I could use the special sausage that Deborah moved heaven and earth to get made. (thanks again for including me in your haul!!) As the title states this recipe involves veal cubes and sausage on skewers. It also has large pieces of pancetta and fresh sage leaves added to round out the flavor. These are browned in oil and then white wine added to the pan and cooked for about a half an hour. It was a very simple recipe to prepare. Marcella recommended that these skewers be served with soft polenta, so that is what I did.

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Michael and I really enjoyed these. The veal cubes which had the sage leaves cooked on to them were especially delicious. I now can appreciate the difference that the simple flavor of the “special sausage” can make in a recipe. I think that if I had used the normal Italian sausage, which is loaded with spices and fennel, it would have negatively impacted the overall flavor of the dish. The beauty of this dish comes from the simple differences in the flavors and textures of the meats. Another dish to add to the make again column!

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Comments (4)

Beth, this is a recipe that I've overlooked before, but now, I'm going to make it. Sooner rather than later. It looks so rich and satisfying.
BTW, I love that first photo. Looks like a professional food photographer was in your kitchen.

Beth responds- Hey lady, your pictures have just challenged me to step up my game!

Marcella Hazan:

Your cooking game is performing very well also, my dear Beth! I remember the taste of those sausages and to have them again will be a happy day.

I am glad you liked the sage. We don't use many herbs in Italian cooking, and when we do we seldom use more than one to provide a single, clear, aromatic accent. Sage is associated with game in our cooking, and that is the accent that helps to make these skewers so tasty.

It looks great Beth and I am happy to see a photograph of the infamous sausage!

I want sausage!!! Looks great!

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This page contains a single entry from the blog posted on October 31, 2010 8:00 AM.

The previous post in this blog was Veal Stew with Mushrooms.

The next post in this blog is Vitello Tonnato – Cold Sliced Veal with Tuna Sauce .

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