Smidge's Diary 2

Entry #79

I managed to get the recipe out of her! frankly i liked it more when i didn’t know what it was called. i can’t decide if they know exactly what that sign looks like and are playing an amazing joke on the town, or if they’re genuinely unaware. i’m not telling them though.
I converted the measurements to gnomish where necessary, but they’re still there in common too in case i’m in a non-gnome kitchen.


6 tbsp Olive oil
350 g (12.3oz) Onions, chopped
2 Carrots, chopped
400 g (14.1oz) Pancetta, diced
1 kg (2.2lbs) Pork sausages, cut into chunks about 3cm thick
2 tbsp Plain flour
2 Glasses of red wine
80 g (2.8oz) Tomato paste
400 ml (14.1fl oz) Beef stock
150 g (5.3oz) Pitted black olives
400 g (14.1oz) Tinned cannellini beans, drained
200 g (7.1oz) Button mushrooms, quartered
5 Bay leaves
1 pinch Salt and pepper (to taste)

Preheat the oven to 200°C/400°F/gas mark 6. Heat the olive oil in a large flameproof casserole dish and fry the onions and carrots over a high heat for 2 minutes until golden.

Add in the pancetta and the sausages and cook for about 3 minutes, stirring with a wooden spoon. Mix in the flour and cook for a further minute, stirring continuously.

Add in the wine and cook for about 2 minutes to allow the alcohol to evaporate. Stir in the tomato paste, add in the beef stock, the olives, the cannellini beans and the mushrooms. Add the bay leaves, season with salt and pepper, and bring to the boil. Cover the pan and cook in the oven for 30 minutes until the sausages are tender and the sauce has thickened



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