LCBO Food & Drink Spring 2022

Pick of the brunch from page 62

TORTIGLIONI WITH SAUSAGE RAGÙ With toothsome tubes bathed in a rich sauce of sausage, tomatoes, red wine and cream, pasta with meat sauce never tasted so good. You could also make this dish with penne rigate or rigatoni. Adapted from The River Café Cookbook by Rose Gray and Ruth Rogers (Ebury Press, 1995). 1 can (796 mL) whole Italian plum tomatoes 1 tbsp (15 mL) olive oil 1 lb (455 g) sweet Italian sausage, removed from casings, crumbled 1 cup (250 mL) dry, fruity red wine 1/4 tsp (1 mL) freshly grated nutmeg Salt and freshly ground pepper to taste 1/4 cup (60 mL) heavy cream 1 lb (455 g) Italian dried tortiglioni 1/4 cup (60 mL) freshly grated Parmigiano- Reggiano, plus more for serving 1 Empty contents of tomato can into a mixing bowl. Gently crush tomatoes with hands, removing any stray bits of skin and tough core. Set aside 2 In a large, heavy-bottom pot, heat olive oil over medium-high heat. Add sausage. Cook, breaking apart with a wooden spoon, until sau- sage is browning and has lost its raw colour, 3 to 4 minutes. Add onion and reduce heat to medium. Cook, stirring, until onion is soft, 8 to 10 minutes. Add garlic and bay leaf. Cook 2 minutes. Pour in wine, scraping up any brown bits. Raise heat to medium-high. Simmer, stir- ring occasionally, until liquid has mostly evap- orated, 7 to 8 minutes. Add tomatoes. When sauce starts bubbling, adjust heat to maintain very gentle simmer. Cook, stirring occasionally, until thick and delicious, about 1 hour. Add nutmeg, salt and pepper. Stir in cream. Discard bay leaf. Keep warm over low heat. 3 Bring a large pot of salted water to a boil. Cook pasta according to instructions on pack- age. Drain and add to sauce. Stir in cheese and taste for salt and pepper. 4 Serve in warmed bowls with a pepper mill and additional cheese on the side. Serves 4 WHAT TO SERVE Evoking the warmth and charm of Sicily, this red is ripe, fruity and well-balanced, in a rustic style that is the perfect counterpoint to such a flavour- ful pasta. Cusumano Nero D’Avola Terre Siciliane IGT LCBO 143164, $12.95 2 medium onions, finely chopped 2 cloves garlic, finely chopped 1 bay leaf

BRUNCH SAUSAGE LOAF Like the store-bought breakfast sausages you know, only better because you made it…. Use day-old bread for the crumbs—they just taste better, and their moisture (compared to store- bought bread crumbs) helps make a tender loaf. Very thinly slice some bread and then chop by hand or in a food processor. Also, buy medium ground pork and not lean. You could argue that leaner is better for you, but your soul will be happier if you opt for a fattier mince. The peach garnish borrows some of ketchup’s spice and vinegar. BRUNCH SAUSAGE LOAF 1 cup (250 mL) coarse fresh bread crumbs (see above) 1/4 cup (60 mL) milk 1 tbsp (15 mL) dried rubbed sage Pinch cayenne 1 clove garlic, finely grated 2 1/2 tsp (12 mL) salt 1/2 tsp (2 mL) freshly ground black pepper 3 tbsp (45 mL) maple syrup 1 1/2 lbs (680 g) medium ground pork PEACH GARNISH 1/4 cup (60 mL) apple cider vinegar 2 tbsp (30 mL) brown sugar Pinch each cinnamon and allspice 1/2 tsp (2 mL) salt 1 cup (250 mL) frozen peach slices 1 green onion, thinly sliced, to garnish 1 Preheat oven to 350°F (177°C). 2 For the brunch sausage loaf, add the bread crumbs and milk to a large bowl and give them a stir. Follow with the remaining ingredients and work the mixture with your hands to mix thoroughly. Pack into a 4 1/2 x 8 1/2-inch (11 x 21‑cm) loaf pan and bake for 40 to 45 minutes or until a thermometer inserted into the cen- tre registers 160°F (71°C). 3 Meanwhile, to make peach garnish, combine apple cider vinegar and sugar in a medium pot over high heat. Stir to dissolve the sugar, then add the spices, salt and peaches. Let boil until liquid is syrupy, and peaches are tender but still whole, 5 to 6 minutes. Remove from heat. 4 Once loaf is cooked, immediately tip out the rendered fat and discard and carefully transfer the loaf to a small platter. Tip peaches and liquid overtop, sprinkle with green onion and serve. Serves 4 to 6

LINGUINE WITH SHRIMP, CHERRY TOMATOES, FETA & MINT This recipe takes the classic Greek dish Garides Saganaki and turns it into a delightful pasta. While Italians would bristle at pairing cheese with seafood, the combination of sweet shrimp, tangy tomatoes and briny feta is undeniably delicious. 1 1/4 lbs (565 g) ripe vine cherry tomatoes (about 2 pints) 1 lb (455 g) dried linguine, preferably Italian 1/3 cup (80 mL) extra virgin olive oil 6 cloves garlic, thinly sliced 1 lb (455 g) shrimp (31-40 count), peeled, deveined 1/2 tsp (2 mL) dried oregano Salt and freshly ground pepper to taste Crumbled feta and chopped mint to garnish 1 Halve tomatoes through cores. Using the handle of a teaspoon, scoop out seeds and save for vegetable stock. Set tomatoes aside. 2 Bring a large pot of salted water to a boil. Cook linguine according to instructions on package. As soon as you drop the pasta in the water, heat oil and garlic in a large pot over medium heat. Once it starts to sizzle, cook for 1 minute. Add shrimp, tomatoes, oregano, salt and pepper. Cook, stirring occasionally, until shrimp are just cooked through, 4 to 5 minutes. Remove from heat while pasta finishes cooking. 3 When pasta is done, drain and add to pot with sauce. Mix thoroughly with tongs. Taste for salt and pepper. 4 Transfer to warmed serving bowls. Sprinkle with feta and mint. Serves 4 to 6 WHAT TO SERVE This wine’s lively cherry and herb flavours, light tannin structure and bright acidity provide a memorable match to this unconventional linguine dish. Serve chilled. Folonari Valpolicella Classico DOC LCBO 828, $15.45



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