Details:
Ingredients
– 200 g of sausage
– rosemary
– olive oil
– 2 cloves of garlic
– black pepper
– 50 ml of white wine
Preparation
– Slice the sausage into disks of about 1 cm.
-Wash the rosemary, dry with kitchen paper, select the leaves and chop finely.
– Put in a pan just a little olive oil and the garlic. Brown it well on medium heat, then add the pieces of sausage, the rosemary and a sprinkling of pepper.
– Brown the sausage, then add the wine, let evaporate over high heat.
– The cooked sausage will throw out a lot of fat. To make the preparation more light you can tilt the pan on one side and pick it up with a spoon.
– When the gravy is dry sausage begin to brown.
– Put the sausage into individual serving plates, add a toothpick or a fork and serve hot.
Barbara Farinelli – www.lospicchiodaglio.it
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