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I can't help it. This time of year makes me want to cook. This time I was talking with ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ardent_muses about The Olive Garden, where my favorite thing on the menu is their Zuppa Toscana. Inspired, I stopped by the grocery store on the way home and picked up some ingredients and went home to experiment. This was the result. Not quite the same as TOG's version, but pretty tasty nonetheless.
Kellie's Fake Zuppa Toscana
3 mild Italian-style link sausages
6 'new' Yukon Gold potatoes, sliced thinly (or use new Red potatoes)
2 slices onion, finely chopped
2 cloves garlic, finely chopped
2 C coarsely chopped green kale
1 C half-and-half
2 C milk
2 small bay leaves
a pinch or two each: nutmeg, black pepper, marjoram and thyme
Salt to taste
Cook the sausages and slice them thinly, set aside. Place the potato slices, onion and garlic in a large pot or dutch oven on the stove, cover with water (barely) and simmer, covered, over medium heat until the potatoes are tender but not falling apart. Add water if needed to keep the potatoes from burning and sticking. Add the sausage, and kale. Steam for a 2-3 minutes. When the kale is limp, add the milk and spices. Stir gently to blend. Turn heat to low and simmer 15-20 minutes. Serve hot with good bread (rosemary focaccia, sourdough, cibatta, etc.). (Note that you want to chop the kale bi-directionally so you don't end up with long strings of kale that drip all over when you try to eat them, like I did this time. Next time I'll know better.)
ardent_muses about The Olive Garden, where my favorite thing on the menu is their Zuppa Toscana. Inspired, I stopped by the grocery store on the way home and picked up some ingredients and went home to experiment. This was the result. Not quite the same as TOG's version, but pretty tasty nonetheless. Kellie's Fake Zuppa Toscana
3 mild Italian-style link sausages
6 'new' Yukon Gold potatoes, sliced thinly (or use new Red potatoes)
2 slices onion, finely chopped
2 cloves garlic, finely chopped
2 C coarsely chopped green kale
1 C half-and-half
2 C milk
2 small bay leaves
a pinch or two each: nutmeg, black pepper, marjoram and thyme
Salt to taste
Cook the sausages and slice them thinly, set aside. Place the potato slices, onion and garlic in a large pot or dutch oven on the stove, cover with water (barely) and simmer, covered, over medium heat until the potatoes are tender but not falling apart. Add water if needed to keep the potatoes from burning and sticking. Add the sausage, and kale. Steam for a 2-3 minutes. When the kale is limp, add the milk and spices. Stir gently to blend. Turn heat to low and simmer 15-20 minutes. Serve hot with good bread (rosemary focaccia, sourdough, cibatta, etc.). (Note that you want to chop the kale bi-directionally so you don't end up with long strings of kale that drip all over when you try to eat them, like I did this time. Next time I'll know better.)
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