Subj : BH&G 2673
To   : All
From : Dave Drum
Date : Tue May 11 2021 12:10:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linguine w/Sausage, Greens & Egg Pan Sauce
 Categories: Pasta, Pork, Vegetables, Dairy, Greens
      Yield: 4 Servings
 
      8 oz Dried linguini pasta
      1 lb Bulk sweet or spicy Italian
           - sausage
      1 cl Garlic; fine chopped
      4    Egg yolks
    1/2 c  Whole milk, half-and-half,
           - or light cream
    1/2 c  Freshly grated Parmigiano
           - Reggiano
      2 ts Fine shredded lemon peel
    1/4 ts Fresh ground black pepper
      2 c  Coarse chopped mustard
           - greens or turnip tops
           Handful fresh flat-leaf
           - Italian parsley leaves
    1/4 c  Shaved Parmigiano-Reggiano
 
  Bring a large pot of generously salted water to boiling.
  Cook linguine according to package directions. Drain,
  reserving 1/2 cup cooking liquid. Return to pot, cover to
  keep warm.
  
  Meanwhile, for pan sauce, cut sausage in little blunt-edge
  meatballs. In a large skillet cook sausage over
  medium-high heat about 5 minutes, until golden brown all
  over, adding garlic during last minute of cooking time.
  Set aside sausage.
  
  In a medium bowl whisk together the egg yolks, milk, 1/2
  cup grated cheese, the lemon peel, salt, and pepper. Add
  to the pot with the pasta. Add the hot sausage and chopped
  greens. Toss all ingredients together, letting heat from
  pot and linguine cook and thicken egg to a silky sauce.
  Add 1/4 to 1/2 reserved pasta water to loosen. Toss with
  the parsley and shaved cheese. Serve immediately in
  shallow bowls and plates.
  
  Makes 4 servings.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Treat everyone you meet as if they were you." -- Doug Dillon

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