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The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
The American restaurant chain Olive Garden offers a very different soup under the name zuppa toscana.Rather than being based on beans, it is made with Italian sausage, red pepper, onion, bacon, garlic, chicken broth, cream, potatoes, and kale.
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In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible.
1 / 2 lb sweet Italian sausage, meat removed from casings and crumbled; 2 lb broccoli rabe, cleaned and cut; 1 / 4 tsp hot red pepper flakes; 1 / 2 cup grated Grana Padano or Parmigiano-Reggiano ...
1. Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil.
Luganega (also called luganiga, luganica or lucanica) is an Italian fresh sausage made with pork. It is a traditional food from Lombardy, Veneto and northern Italy and is usually rolled up to appear like a snail. [1] However, the sausage is originally from Southern Italy, deriving from the Italic tribe called the Lucanians, which lived in ...
If you’ve seen (or heard of) Ina Garten’s creamy sausage pasta, then you’re probably as eager as we are to taste-test the recipe. After all, the Barefoot Contessa, 75, has never let us down ...