It has been a long time since I posted a new recipe. I thought I would cook more once I got home from the hospital but then I wasn’t supposed to be sitting up much and….. well, I only cooked easy stuff. I do actually have several recipes in the works and I hope to get some posted soon. We’re going to start with this lovely Italian Sausage Pie. I love quiche and quiche like pies and tarts – as evidenced by the many that I’ve posted here. In addition to Italian sausage, I am finally able to get fennel around here. They make a great pie.
Italian Sausage Pie
9 inch pie shell, chilled
12 ounces bulk Italian sausage (I used the hot variety)
1/2 cup minced onion
1/2 cup minced fennel
1 clove garlic, minced or smashed
8 ounce jar roasted red pepper, drained and chopped
4 ounces shredded mozzarella
1 1/2 cups ricotta
2 tablespoons minced fennel fronds
a couple good shakes of red pepper flakes
1/4 teaspoon ground fennel seed
a pinch of salt
Brown the Italian sausage. Here’s a tip. Don’t break up the meat, brown the sausage in one piece – it’s easier to get that tasty brown if you don’t break it up. Carefully flip it over and brown the other side, then break it up. I left it rather chunky.
When cooked through, remove the sausage from the pan and drain thoroughly on paper towels, allow to come to room temperature.
Pour off almost all the fat from the pan. Add minced onion and fennel and cook over medium until soft. Add minced garlic and cook about a minute, do not burn. Add chopped roasted red pepper and heat just until the moisture is cooked off. Set aside, allow to come to room temperature.
Preheat oven to 350°F.
Mix the ricotta, eggs, minced fennel fronds, red pepper flakes to taste and ground fennel seed. And a pinch of salt.
Mix together the Italian Sausage, vegetables, and shredded mozzarella cheese and stir in the ricotta and egg mixture. It’s going to be messy. Pour into the prepared pie shell. Make sure the eggs get all the way to the bottom of the pie shell. Even out the sausage, etc. Sprinkle lightly with Parmesan if you wish. It’s tasty, do it.
Bake on a baking sheet, to catch any spillage, for 45-50 minutes or until a knife inserted near the middle comes out clean. Allow to rest for 15 minutes before cutting and serving.