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Preparation time
20 minutes
Total time:
45 minutes
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Ingredients
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30 mL (2 tbsp.) olive oil
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1 small onion, chopped
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1 stalk celery, chopped
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2.5 mL (1/2 tsp.) fennel seeds
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1 mild Italian sausage (meat removed from casing)
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800 g (14–16) Mamzells Nutty potatoes (1 cm)
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60 mL (1/4 cup) white wine
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125 mL (1/2 cup) Parmigiano Reggiano, grated
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15 mL (1 tbsp.) butter
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60 mL (1/4 cup) toasted hazelnuts, coarsely chopped
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To taste fresh herbs, to taste
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To taste salt and freshly ground pepper
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Directions
- In a pot over medium-high heat, add olive oil, onion and celery.
Season with salt and cook for 3–4 minutes or until vegetables are translucent.
- Add fennel seed and sausage meat. Cook for 3–4 minutes, using a spoon to break up meat.
- Add Mamzells cubes and stir to combine.
- Add wine and reduce by half. Add just enough water to cover the potatoes and season with salt.
- Simmer for 8–10 minutes or until potatoes are tender and mixture thickens.
- Add Parmigiano Reggiano and butter. Adjust seasoning and serve topped with hazelnuts, herbs and pepper.
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