Sunday, March 23, 2008

Just a little bit of deliciousness.

Enough with the humdrum, fools! It's time to eat!

I made this for a family event during the Christmas of 2006 and everyone loved it. Naturally, because it's sausage, cheese, sauce and in a dippable format, I was in love.

Sausage Pizza Dip - Rachael Ray (hate all you want, sometimes she makes some G-O-O-D shit)

1 tablespoon extra-virgin olive oil (EVOO)
2/3 cup freshly grated Parmigiano-Reggiano
3/4 pound bulk Italian sweet or hot sausage
Half an onion, finely chopped
2 pinches dried oregano
2 cloves garlic, finely chopped
1 cup tomato sauce
8 ounces cream cheese, softened
1 cup (about 4 1/4 ounces) shredded scamorza or mozzarella cheese
2/3 cup freshly grated Parmigiano-Reggiano
1 loaf sesame semolina bread, sliced

1. In a medium skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Cook the sausage, breaking it up into little bits with a wooden spoon, until browned. Drain off all but a few tablespoons of fat from the sausage. Reduce the heat to medium, push the sausage to the sides of the pan, add the onion and garlic to the center and cook until tender, 6 to 8 minutes. Mix into the sausage and remove the pan from the heat.

2. Preheat the broiler with the rack set 8 to 10 inches away from the heat. Combine the cream cheese with half the scamorza and half the Parmigiano-Reggiano. Stir in the oregano and then fold the sausage into the combined cheeses. Spread the mixture into a casserole. Top with the tomato sauce and the remaining cheese. Cover with foil and broil for 2 minutes, then uncover and broil until bubbling, about 5 minutes. Serve with the semolina bread.


One day I hope to have Photoshop or something of the sort on my computer, and I'll make my own little recipe cards with checkerboard edges and a rooster or whatever. Then I'll .pdf the image and link y'all to it. One day. Don't hold yer breath.

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