I had some zucchinisthat were intended for a bread but were just bothering the onions and potatoes.My favorite dried pasta; not the brand, the shape. Fusilli. They sop up sauceslike no other.
It rained a lot yesterday. The end of the summer is here, with shorterdays and changing weather.
I have a supermarket right across the street. It´s agreat thing. Anything I run out of is just a few steps away. Or, it´s soavailable that the minute I have to make a five minute line to buy something itfeels like it´s too long. I just want to go home and come back when there´sno-one. A bit fussy, I know.
Lately, I got very lazy when it comes to everydaygrocery shopping.
Time to clean up the fridge, freezer and cabinets ofall the odds and ends that are lying around.
Then there was the question of the cheeses that seem to sproutin every corner of my refrigerator. Perfect timing. Perfect recipe to usewhatever combination I wanted.
And finally some sausage I had frozen , as in porkchorizo that we use mainly for barbecues, to be eaten between two pieces offrench bread with chimichurri. Here the casings are removed (the horror) andthey are cooked in the sauce.
Blame it on the summer ending.
FUSILLI WITH SAUSAGE, ZUCCHINI, GOAT CHEESE AND GRUYERE
adapted from Bon Appétit, march 1989
Serves 2 to 4
3 medium zucchini, halved in four and sliced thinly
1 Tbs olive oil
½ pound (240g) hot Italian sausage, casings removed(or pork chorizo)
1 onion, chopped
Salt and freshly ground pepper
½ cup white wine
½ cup whipping cream
1 teaspoon fresh thyme
2 oz. (60g) semi-soft goat cheese, cubed or grated
2/3 cup parmesan cheese, grated
1/3 cup gruyere cheese, grated
½ pound fusilli or other dried pasta
Preheat oven to 375ºF/180ºC. Grease 3 quart deepcasserole.
Heat oil in heavy large skillet, add sausages and cookuntil beginning to brown. Add onion, thyme and zucchini. Season with salt andpepper and cook until soft and just beginning to brown. Add white wine, scrapeany browned bits and cook until wine evaporated. Add cream and bring to boil.Remove from heat and add goat cheese and 1/3 cup parmesan.
Meanwhile, cook pasta in salted boiling water until aldente. Drain well, and transfer to skillet with sauce. Mix well and put inprepared casserole. Sprinkle with remaining 1/3 cup parmesan and gruyerecheese. Bake for 15 minutes. Serve hot.