Tag: pork
Hot Dagos
Hot Dagos
Believe it or not, the hot dago is said to have originated from my hometown of Saint Paul, MN in my neighborhood of W. 7th street by Italian/Americans. This was something I ate all the time growing up and really miss. They are easy and cheap to make; plus they are just damn tasty. Some people make the hot dagos all beef; some all Italian sausage; and others with various percentages of the two meats. Once the patties are browned, they’re simmered in a marinara sauce, topped with mozzarella cheese, and served over toasted Italian bread or ciabatta rolls.
Servings: 4
Ingredients
- 1/2 lb 90% lean ground beef
- 1/2 lb pork Italian sausage mild or spicy
- 1/4 cup breadcrumbs
- 1 large egg
- 3 garlic cloves minced
- 1/4 cup yellow onion finely chopped
- 3 tbsp parsley finely chopped
- 2 tbsp olive oil
- 1 cup mozzarella cheese shredded
- 4 ciabatta roll toasted
Marinara Sauce
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 small yellow onion finely chopped
- 1/2 cup cremini mushrooms thinly sliced
- 1 Fresno chili finely chopped
- 1/4 cup parsley finely chopped
- 1/4 cup basil finely chopped
- 1 tbsp oregano
- 1/4 cup tomato paste
- 16 oz canned crushed tomatoes
- 1/2 cup red wine
Instructions
- Mix the hot dago ingredients together in a bowl.
- Form into 4 thin patties.
- Heat up 2 tbsp of olive oil in a sauté pan over medium heat. Add in the patties.
- Cook for 5-6 minutes a side. Remove from the pan.
- Add in another 2 tbsp of olive oil. Sauté the onions, mushrooms, garlic, and Fresno chili for 2 minutes.
- Toss in the parsley, basil, and oregano and cook for another minute.
- Stir in the tomato paste and cook for a minute.
- Pour in the canned tomatoes and red wine. Simmer covered for 5 minutes on low heat.
- Place the hot dagos in the sauce. Cover and continue simmering for 15 minutes.
- Place a 1/4 cup of mozzarella on each of the hot dagos.
- Cook uncovered for another 5 minutes until the cheese has melted.
- Place a patty and sauce on a toasted ciabatta roll.
Penne with Peas and Pancetta
Penne with Peas and Pancetta
This is a great example of how Italian cuisine can be simple using minimal ingredients, yielding massive flavor. Penne pasta was what I had on hand, but orecchiette, shells, bowtie, or just about any other type will work.
Ingredients
- 1 lb dried penne pasta cooked al dente according to package directions
- 1 tbsp olive oil
- 8 oz pancetta diced
- 1 small yellow onion diced
- 6 garlic cloves minced
- 1 1/2 cups frozen peas
- 1 cup chicken stock
- 1 tsp crushed red pepper
- 1 tsp cracked black pepper
- 1/2 cup parmesan cheese grated
- parmesan cheese shredded
Instructions
- Add olive oil to a large pan over medium heat. Brown the pancetta for 8 minutes.
- Stir in the onions and garlic. Cook for 2 minutes.
- Pour in the chicken stock. Stir in the peas and black and crushed red pepper. Bring to a light simmer and cook for 5 minutes.
- Stir in the penne and grated parmesan cheese. Cook for 2 minutes.
Sausage and Peppers
Sausage and Peppers
Sausage and peppers was brought to New York by Southern Italians, where it was first served in 1927 during the Feast of San Gennaro. While great on its own, this comfort food can be served with pasta and sauce, polenta, or on a hoagie bun with mozzarella cheese. This recipe can also be prepared in an oven.
Ingredients
- 4 Italian pork sausages
- 2 tbsp olive oil
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 medium yellow onion sliced
- 3 garlic cloves minced
- 2 tbsp red wine vinegar
- 1/4 cup fresh basil chopped
- 2 tsp dried oregano
- 1 tsp crushed red pepper
- salt and pepper to taste
- hoagie buns optional
- shredded mozzarella cheese optional
- parmesan cheese optional
Instructions
- Simmer the Italian sausages in 1” deep water in a large sauté pan over medium heat for 10 minutes; flipping halfway through. Remove from the pan.
- Heat up the olive oil in the same pan over medium heat. Sauté the peppers and onions for 5 minutes.
- Add in the Italian sausages. Brown for 5 minutes on the first side.
- Flip the sausages. Brown for 5 minutes. Add in the garlic. Cook for a minute. Stir in the red wine vinegar, basil, oregano, and crushed red pepper. Cook for another minute.
