Hello Recipe Club,

Today is day two of recipes from Sharon Sanders, CCP. These are selections from her cookbook, Cooking Up an Italian Life.  Did anyone try that recipe from yesterday? What a fun sauce! Just the right amount of heat. Enjoy today's offering, Eat Italian, Be Happy!

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Beans, Greens, and Sausage Soup

The hearty flavor of this soup belies its brief cooking time.

Makes 4 to 6 servings

Ingredients:

12 ounces mild or hot Italian sausage, casings removed
3 large cloves garlic, minced
1 tablespoon rubbed dried sage leaves
3 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
3 cans (14 1/2 ounces each) chicken broth
4 cups water
1 cup macaroni
1 bag (6 ounces) baby spinach leaves, stems removed
1 tablespoon red or white wine vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
grated Pecorino Romano cheese

Preparation:

Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon, set aside. Pour off and discard any drippings. Add the garlic and sage. 

Cook for about 1 minute, or until fragrant. Add the beans, broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.

Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.

Transfer about half of the beans and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage. 

Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt and the pepper. Sprinkle with Pecorino Romano at the table.

Note:

Any small dried pasta may replace the macaroni.

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Warm Broccoli Salad

Makes 4 to 6 servings

Ingredients:

1 tablespoon olive oil
1 to 1 1/2 pounds broccoli, stalks peeled and cut into 1/4 inch thick rounds, florets separated
1 small red bell pepper, cored, seeded, cut into slivers
salt
1/4 cup (1 ounce) shredded provolone cheese
1 tablespoon drained capers
1 tablespoon balsamic vinegar

Preparation:

Heat the oil in a large sauté pan over high heat. Add the broccoli and bell pepper. Season lightly with salt. Toss. Cover and cook, tossing occasionally, for 2 minutes. Add 1 tablespoon water. 

Cover and cook, tossing occasionally, about 2 minutes, or until lightly browned. Transfer to a serving bowl. Add the provolone, capers and vinegar. Toss gently.

Note:

The red bell pepper may be replaced with 1/2 cup delicatessen roasted peppers; add with the cheese, capers, and vinegar.

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Peaches Baked in Pastry Cream

Peaches and cream in any language equals pleasure. Reserve this dessert for locally grown, ripe fruit.

Makes 8 servings

Ingredients:

Pastry Cream:

1/2 cup sugar
2 tablespoons flour
1 egg plus 2 egg yolks
1 1/2 cups half and half or whole milk
2 teaspoons vanilla extract

Peaches:

6 ripe peaches, peeled and sliced

Preparation:

Pastry Cream:

In a medium saucepan, whisk the sugar and flour. In a measuring cup, beat the egg, egg yolks and half and half or milk until the egg is incorporated. Whisking constantly, gradually add the egg-milk mixture to the dry mixture. 

Cook, whisking constantly, over medium-low heat for 4 to 5 minutes, or until the mixture bubbles and thickens. Remove from the heat. Whisk in the vanilla, Set aside to cool slightly, or cool in refrigerator for several hours.

Peaches:

Preheat the oven to 425°F.

Coat a 12 x 8 inch baking pan with cooking spray. Fill with the peach slices in an even layer. Drizzle on the pastry cream. Spread to smooth. Bake for 15 minutes, or until the edges of the pastry cream bubble. Spoon into dessert dishes.