Salciccia Con Pure’ Rustico

Another easy preparation with a tasty way to make mashed potatoes as side dish, too. The pork sausages are fresh and the potatoes too, “Bologna” yellow quality…simply the best…





Ingredients: (4 portions)

one pound of  pork sausages

one pound of potatoes

two garlic cloves

few sage leaves

a pinch of marine salt

two spoons of extra virgin olive oil – one cup of whole milk




Pork Sausages With Country Stile Mash Potatoes


Start peeling the potatoes skin.








Salciccia con Pure' Rustico (2)


Cut the potatoes in small cubes.







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Put the sage leaves (chopped) and the garlic cloves (cut in the middle) to fry in two spoons of extra virgin olive oil. Do not fry for long time, it’s enough that sage and garlic start to fade. 





Salciccia con Pure' Rustico (5)


 add the potatoes and let them cook (keeping stirring)







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 add a pinch of marine salt.








Salciccia con Pure' Rustico (7)


 Keep stirring.








Salciccia con Pure' Rustico (9)


The sausage I am going to use now is called “luganega” and it is typical from north of Italy; the “luganega” is a long sausage which you will then cut in the size you need.






Salciccia con Pure' Rustico (10)



Keep stirring the potatoes until their skin start to dark, sign that they are almost ready.






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To check if they are properly cooked use a fork to see if it can easy penetrate the potatoes, or you can eat one to check!






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As you can see: are ready!








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 It is time to add the “luganega” sausages.








 Salciccia con Pure' Rustico (14)

we aren’t roasting now but only cooking the sausages, so we immediately add half glass of white wine.







 Salciccia con Pure' Rustico (15)

 After this please cover with a lid, so the sausages and the potatoes will take all the white wine taste.







 Salciccia con Pure' Rustico (16)


No more than five minutes for now: part of the sausages fat, serum and also part of the meat went to the potatoes casserole…we need it happens! let’s see later on…





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Get off the sausages from the potatoes, set in to a baking-oven pan, put in the oven: just to keep them warm.






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Stir well the potatoes  and let them still go on the fire until they start to smash easy.







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Add half liter of whole milk,always stirring.







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As the milk starts to boil








Salciccia con Pure' Rustico (22)


 …blend the potatoes with the milk… 








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You will see a soft cream rising…use the blender to mix well.







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Keep stirring and add all the whole milk, may be you need more than half liter but add always in small quantity, stir and then check if the consistency of the mashed potatoes is good.





Salciccia con Pure' Rustico (25)


Check for the salinity and add more marine salt, only if it is needed.







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Also a hint of black pepper can be added, if you like it!







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Be careful when the mashed potatoes starts to boil, because  if there is too much milk it can overflow the pot, also the drops can jump over and burn your skin!





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The mashed potatoes cream reduced the volume of one-third (you can see in the picture the board marked by the milk) it is still boiling.  






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We do a last check for the consistency and the salinity…it is ready now!







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 We go to get our sausages from the oven.








Salciccia con Pure' Rustico (31)


 And that’s it!

Buon Appetito !!!












Cooking Foods Italian Recipes – Penne in Sausage & Asparagus Sauce




Cooking Foods Italian Recipes – Penne in Sausage & Asparagus Sauce

More details are in my culinary books published by






DSC01580Asparagus, garlic onion and sausage are the simple ingredients of this tasty sauce.













DSC01582Cut the asparagus beams small pieces.













DSC01583Cut small the onion and put in to the fry-pan along with the asparagus beams, keep the asparagus heads aside for later.












Peel the sausage.
















DSC01585Put also the sausage in the fry-pan.













DSC01586Cut and add the garlic too.
















DSC01587Cook everything without oil for now.















DSC01590After the sausage roasted, add half glass of white wine.
















DSC01591Stir well.













DSC01592Now is time for the asparagus heads.















DSC01593Drop them in the fry-pan.

Cook for 4-5 minutes.












DSC01600As your pasta is ready, toss it in to the fry-pan, heat and fry for few minutes, then serve.

Buon Appetito !!!








Cooking Foods Italian Recipes – Penne in Sausage & Asparagus Sauce

More details are in my culinary books published by


Cooking Foods Italian Recipes – Fish Fritters (Frixoe De Gianchetti)


Cooking Foods Italian Recipes – Fish Fritters (Frixoe De Gianchetti)

Find more details in my culinary books published by








Frittelle Bianchetti (2)The fresh small newborns from pesce azzurro (anchovies, sardines, etc.) are the best for many preparations in particular our frittelle!









If you cannot get the fresh one these frozen are also good, de-frozen in salty water (make it with fresh water and a generous bunch of marine salt).Frittelle Bianchetti (3)










Frittelle Bianchetti (4)After this use a colander to drip off the water, be careful these fishes are really delicate.









We are going to use one pound of fish, six eggs, 300 grams of grated cheese one spoon of butter and two or three spoons of extra virgin olive oil. Frittelle Bianchetti (6)










Frittelle Bianchetti (7)Drop a bit of white pepper on the eggs.









Add two pinches of marine salt.

Frittelle Bianchetti (8)










Frittelle Bianchetti (9)

Before to stir you can add flavors you like.










Frittelle Bianchetti (10)I add chopped parsley and garlic.







Also I add two spoons of butter (I melt it with the fork).Frittelle Bianchetti (12)










Frittelle Bianchetti (13)


Now I mix everything using a fork.









I am needing a spoon to do the next operation.   Frittelle Bianchetti (15)









Frittelle Bianchetti (16)I add the grated cheese (pecorino or parmesan seasoned cheese).











Frittelle Bianchetti (17)

I mix well with the spoon.










Frittelle Bianchetti (18)I obtain a cream.









Frittelle Bianchetti (19)I add the fish: note that I did not cook the fish the color is due to they were frozen, the fresh ones are transparent o silvering.









Frittelle Bianchetti (20)I mix all together with kindness.









Frittelle Bianchetti (24)Check: it is good to fry; if it was too watery I add more cheese, if it was too solid I add one more egg.









Frittelle Bianchetti (25)

Heat well an antiadherent fry pan, if it is a copper or inron pan you can use some extra virgin olive oil to fry.










Frittelle Bianchetti (26)Drop one full spoons a time, let cook on one side then turn it upsidedown and cook the other side.











Frittelle Bianchetti (27)Keep always the fire high but be careful to not burn the fritters.











Frittelle Bianchetti (29)Cook all the fritters, you can keep in the fridge for tomorrow the cooked fritters but not their raw cream (pasta).










Frittelle Bianchetti (28)You can dry the excess of oil using a towel.











Few other pictures follows.   Frittelle Bianchetti (30)










Cook well both sides.

Frittelle Bianchetti (29)












Frittelle Bianchetti (31)Spread some marine salt on the top and serve.


Buon Appetito !!!









Cooking Foods Italian Recipes – Fish Fritters (Frixoe De Gianchetti)

Find more details in my culinary books published by






Topinambur Al Vino Rosso




Topinambur are curious vegetable used centuries ago in Europe, this before potato was imported from the Americas and become the most popular food worldwide. Far to be forgotten Topinambur are appreciated for their delicate and delicious taste, here I give you a simple recipe to make a wonderful complement to main courses or, otherwise, an excellent vegetarian dish.

Topinambur born underground so they must be first cleaned from the residuals, then washed very well








 using a small knife you can even peel the Topinambur if you like








 usually I try to keep the skin because is rich in vitamins and minerals, so I scratch of the impurities with the blade of a knife, after that I wash the vegetables under running fresh water






 to make easier this preparation I cut each vegetable in the middle








 just like in the picture











 I put to fry some butter with two cloves of Garlic (which I cut in half)









 I will fry to brown the Garlic… 










 …adding a leave of Laurel and after…










 …the Topinamburs









 a good pinch of Marine Salt is needed










 stir to mix the Butter and the Salt with the Topinamburs…








 …then cover with a lid and let cook for five minutes (covered)









 open the lid and stir again









 add half glass of Red Wine











 set again to cook covered by the lid for another five minutes









 then open and stir well again








cover and leave another five minutes









ok after five minutes they are ready!










 they stuffed in the Red Wine! Enjoy !!!





Berodo – Blood Sausage – Morsilla

This is typical old recipe, the main ingredient is the blood-sausage which we call “berodo” in my born town of Genoa.  The “berodo” is a sausage filled with cooked pig  and/or cattle blood mixed with flour and/or other ingredients such as pine-cones, chocolates or wine this depends from the region where it is prepared.  The following is our family recipe.




 Ingredients: (4-6 portions)

four  “berodi”

2 ounces of pine-cones

4 ounces of raisin

one spoon of ‘ “onion & carrot mix” find it in category “Preparations”

 two cloves of garlicextra virgin olive oil

few laurel leaves  – white wine – marine salt 




 Start washing the raisin











 cut the blood sausage skin










open each one extracting the content: only the stuffing will be cooked









no matter if you break the stuffing or if you leave big pieces: some people like it big while other like it smashed it will be good the same. 








 set in a plate and keep them ready.










 put two-three spoons of extra virgin olive oil in a fry-pan, warm it up then add one spoon of “onion & garlic mix” four laurel leaves and two cloves of garlic







 as the “soffritto” start to fry add the “berodi”










add a good pinch of marine salt: half spoon should be enough. Please do not exaggerate with the salt you can always check the salinity later on, when the dish is almost ready.








stir a bit making the soffritto goes with the berodi, then add the pine-cones









 add the raisin too (this after you have squeezed them of the water).









cook it slowly, stir every two-three minutes










 as you see they start to get cooked (six-eight minutes they start to dark) add half glass of white wine and…









 …cover with a lid.

let it covered to cook for three-four minutes









 then open the lid, stir and check for the salinity: add more salt only if needed.










 you need to cook slowly










 stir every two-three minutes










 well, approximately in 20 minutes since you started you should have the berodi ready.









 this is a strong plate, but delicious!

















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