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Compost Site
Dam
Sausage and Fennel Orzotto
July 26, 2016
Uncategorized
Edit
Submitted by: Jan Hurwitz Lot # 343
Ingredients
Print Recipe
3 1/2
cup
chicken broth
low sodium
2
Tbsp
olive oil
1
lb.
Italian sausage
2
cups
fennel
sliced / reserve fronds
1
cup
onion
diced
2
tsp
garlic
minced
1/2
tsp
red pepper flakes
1/2
tsp
thyme
2
cups
dried orzo pasta
1/2
cup
dry white wine
1/2
cup
Parmesan
grated
2
Tbsp
butter
1/4
cup
parsley
chopped
2
tsp.
lemon zest
salt & pepper
to taste
Servings:
Submitted by: Jan Hurwitz Lot # 343
Ingredients
Print Recipe
3 1/2
cup
chicken broth
low sodium
2
Tbsp
olive oil
1
lb.
Italian sausage
2
cups
fennel
sliced / reserve fronds
1
cup
onion
diced
2
tsp
garlic
minced
1/2
tsp
red pepper flakes
1/2
tsp
thyme
2
cups
dried orzo pasta
1/2
cup
dry white wine
1/2
cup
Parmesan
grated
2
Tbsp
butter
1/4
cup
parsley
chopped
2
tsp.
lemon zest
salt & pepper
to taste
Servings:
Instructions
Heat broth in saucepan and keep warm while preparing remaining ingredients.
Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.