Italian Food and Flavours

Spring vegetables with Italian sausages: Verdure di primavera con salsicce

Spring vegetables with Italian sausages: Verdure di primavera con salsicce

Spring vegetables with Italian sausages is the perfect dish when the days are spring like but there is still a chill in the evening air. All the vegetables may not be out in the orto (allotment) yet by they are in abundance in the grocers. Unlike in the UK the veg in Le Marche as elsewhere in Italy outside the major cities, is highly seasonal and for the most part local. The valleys in Le Marche are sheltered well watered and very fertile and where the exposed ground will not produce the earliest crops there are hectares of polytunnel that bring on the early season vegetables.

The light fresh flavours of the spring vegetables complement the dense compact meat that you get in an Italian sausage. As the mixture slow roasts the sweet juices from the veg mix with the light gravy from the meat and because we are in italy in the spring the best accompaniment is a good crusty bread to soak up the juices rather than potatoes, but then, a few roasties never go amiss!

Ingredients:

few whole garlic cloves – to taste
one red and one yellow pepper cut into 8 pieces each
3 courgettes cut into good sized chunks
6 tomatoes halved
olive oil
salt pepper to taste
handful of fresh thyme – chopped
Italian sausages (english will work!)

Method:
Put the veg in a large roasting tin. Pour over six tablespoons of olive oil, season with salt and pepper add the chopped thyme and toss the vegetables in the oil. Add the sausages and cover with the veg.
Bake for about one hour at 180C. baste occasionally. Its ready when the edges of the vegetable and they have started to give up their juices but have not dried out.

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