I’ve just been informed that I will be having lunch in Mendocino tomorrow. What a great surprise! I’ve been toying with posting a favorite recipe of mine and while I was making it this week, I decided that I should share it with you, so here goes. (ingredients are underlined for easy shopping.)
In fry pan, brown 2 shallots, 2 minced garlic, and chopped mushrooms.(The variety of mushrooms is up to you but I also like to add some porcini mushrooms as well.) Heat this in EVOO, (Calivirgin is my favorite California olive oil) Irish butter, and a touch of sesame oil (for a nutty flavor). Add one pound pork or chicken sausage (mild or spicy). Cook until browned and add fresh ground white pepper, crushed red pepper, and white wine and allow to simmer awhile. Chop a bunch of fresh mint and set aside. Add the chopped mint to the sausage about 5 minutes before your choice of one pound of pasta is done cooking. (just to heat) Once your pasta is done, toss together with the sausage mixture. Serve with fresh shredded parmesan cheese, fresh ground black pepper, and toasted pine nuts.
I know that this recipe sounds strange but it is really good and a great change of pace from the usual pasta sauces. It’s easy to make and you can grow the mint in a container in your own backyard. I was given the recipe a few years ago and I’ve altered a couple of things but it took me 2 or 3 years to try it because it sounded absurd to me. There’s nothing absurd about it. I hope you enjoy this recipe as much as I do. Oh, don’t forget to set a timer while toasting those pine nuts. We did once and they locked down my oven and we could see them burning inside for 20 minutes! That was scary. Have a wonderful weekend and I hope you will enjoy my photo of the sunflower and bug from a dinner we attended in an orchard.