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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.
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."
Italy is home to 395 Michelin star-rated restaurants. [14] [15] The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables. [16] Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [17]
1½ pounds sweet OR hot Italian sausages OR other fresh sausages, poked in several places with a paring knife ¼ cup white wine vinegar OR red wine vinegar 1 tablespoon honey
In 2012, a bottle of Trebbiano d'Abruzzo ranked No. 1 in the top 50 Italian wine awards. [61] The region's principal wines are: Montepulciano d'Abruzzo (red) Cerasuolo d'Abruzzo; Trebbiano d'Abruzzo, the region's wine white. In 2012, Trebbiano d'Abruzzo topped 50 Italian wines. [62] [63] Other wines are Montonico, Pecorino, Passerina, and ...
Preheat the oven to 450 degrees F. Place a wire rack on a baking sheet lined with foil, and set it aside. Put the flour in a shallow dish. Put the panko in another shallow dish.
This sausage is most similar to English-style sausages and has been made in the United States since colonial days. It is commonly sliced into small patties and pan-fried, or cooked and crumbled into scrambled eggs or gravy. Other uncooked sausages are available in certain regions in link form, including Italian, bratwurst, chorizo, and linguica.
Heat the olive oil in a large, deep, heavy skillet with a fitted lid, then toss in the garlic and sauté, uncovered, until golden—about 2 minutes.