was “cobbled” together? Because even a shoemaker could afford to make it? What makes this dish unique is that it uses chicken and sausage together. What makes it a Gorga-Giudice recipe is all the spiciness!
2 tablespoons extra-virgin olive oil
1 pound hot or sweet Italian pork sausage, with casings, cut into 1-inch chunks
1 pound boneless and skinless chicken breast halves, cut into 1-inch pieces
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 medium onion, chopped
1 to 3 hot red cherry peppers, seeded and minced
2 garlic cloves, minced
½ cup dry white wine
½ cup canned reduced-sodium chicken broth
2 tablespoons balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried sage
½ teaspoon dried thyme
Chopped fresh Italian parsley, for garnish
Hot cooked orzo, for serving
1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Reduce the heat to medium and cook until cooked through, about 5 minutes more. Using a slotted spoon, transfer the sausage to paper towels to drain.
2. Pour off all but 1 tablespoon of the fat from the skillet and return to medium-high heat. Season the chicken with salt and black pepper. Add to the skillet and cook, stirring occasionally, until browned and cooked through, about 10 minutes. Do not overcook the chicken because it will be heated again later. Using the slotted spoon, transfer the chicken to a plate.
3. Add the remaining tablespoon of oil to the skillet and heat over medium heat. Add the red peppers, onion, and hot peppers. Cook, stirring occasionally, until the red peppers are barely tender, about 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the wine and bring to a boil, stirring up the good scraps in the skillet with a wooden spoon. Stir in the broth and vinegar. Return the sausage and chicken to the pan and sprinkle with the oregano, sage, and thyme. Bring to a boil and cook, stirring often to marry the flavors, for 3 minutes. Season with salt and pepper and sprinkle with the chopped fresh parsley.
4. Serve hot, with the orzo.
SKINNY VARIATION:
This is just as good with turkey sausage. And if you make it in a nonstick skillet, you can use just 1 teaspoon of oil for browning the sausage and chicken.
My dad with his parents in Sala Consilina, Italy.
Supersize Sausage & Spinach Calzone
Makes 4 servings
We make this all the time for our family, but truth be told, we usually make two of them!
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, thinly sliced
9 ounces fresh spinach, rinsed but not dried
Salt
Red pepper flakes
1 ball Pronto Presto Pizza Dough ( page 79 )
All-purpose flour, for rolling out the dough
4 ounces dry Italian sausage or hard salami, cut into ¼-inch dice
¼ cup (1 ounce) freshly grated Pecorino Romano cheese
⅓ cup ricotta cheese
1. Position a rack in the center of the oven and preheat to 400°F. Lightly oil a large, rimmed baking sheet.
2. Heat the oil and garlic together in a large skillet over medium heat, stirring often, until the garlic is golden but not browned, about 3 minutes. Add the spinach and cook, stirring often, until just wilted. Do not overcook. Drain in a wire sieve and press on the spinach with a wooden spoon to extract excess moisture. Transfer to a bowl and let cool. Coarsely chop the entire mixture, then season with salt and red pepper flakes.
3. Dust a work surface with flour. Roll, pat, and stretch the dough into a 14-inch round. If it seems stubborn and won’t roll, cover the dough with a dry kitchen towel, let it relax for a few minutes, then try again. Transfer the dough to the baking sheet, letting the edges hang over the sides.
4. Stir the chopped sausage into the spinach mixture. Sprinkle the bottom half of the dough with the grated cheese, leaving a 1-inch-wide border at the
2 tablespoons extra-virgin olive oil
1 pound hot or sweet Italian pork sausage, with casings, cut into 1-inch chunks
1 pound boneless and skinless chicken breast halves, cut into 1-inch pieces
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 medium onion, chopped
1 to 3 hot red cherry peppers, seeded and minced
2 garlic cloves, minced
½ cup dry white wine
½ cup canned reduced-sodium chicken broth
2 tablespoons balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried sage
½ teaspoon dried thyme
Chopped fresh Italian parsley, for garnish
Hot cooked orzo, for serving
1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Reduce the heat to medium and cook until cooked through, about 5 minutes more. Using a slotted spoon, transfer the sausage to paper towels to drain.
2. Pour off all but 1 tablespoon of the fat from the skillet and return to medium-high heat. Season the chicken with salt and black pepper. Add to the skillet and cook, stirring occasionally, until browned and cooked through, about 10 minutes. Do not overcook the chicken because it will be heated again later. Using the slotted spoon, transfer the chicken to a plate.
3. Add the remaining tablespoon of oil to the skillet and heat over medium heat. Add the red peppers, onion, and hot peppers. Cook, stirring occasionally, until the red peppers are barely tender, about 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the wine and bring to a boil, stirring up the good scraps in the skillet with a wooden spoon. Stir in the broth and vinegar. Return the sausage and chicken to the pan and sprinkle with the oregano, sage, and thyme. Bring to a boil and cook, stirring often to marry the flavors, for 3 minutes. Season with salt and pepper and sprinkle with the chopped fresh parsley.
4. Serve hot, with the orzo.
SKINNY VARIATION:
This is just as good with turkey sausage. And if you make it in a nonstick skillet, you can use just 1 teaspoon of oil for browning the sausage and chicken.
My dad with his parents in Sala Consilina, Italy.
Supersize Sausage & Spinach Calzone
Makes 4 servings
We make this all the time for our family, but truth be told, we usually make two of them!
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, thinly sliced
9 ounces fresh spinach, rinsed but not dried
Salt
Red pepper flakes
1 ball Pronto Presto Pizza Dough ( page 79 )
All-purpose flour, for rolling out the dough
4 ounces dry Italian sausage or hard salami, cut into ¼-inch dice
¼ cup (1 ounce) freshly grated Pecorino Romano cheese
⅓ cup ricotta cheese
1. Position a rack in the center of the oven and preheat to 400°F. Lightly oil a large, rimmed baking sheet.
2. Heat the oil and garlic together in a large skillet over medium heat, stirring often, until the garlic is golden but not browned, about 3 minutes. Add the spinach and cook, stirring often, until just wilted. Do not overcook. Drain in a wire sieve and press on the spinach with a wooden spoon to extract excess moisture. Transfer to a bowl and let cool. Coarsely chop the entire mixture, then season with salt and red pepper flakes.
3. Dust a work surface with flour. Roll, pat, and stretch the dough into a 14-inch round. If it seems stubborn and won’t roll, cover the dough with a dry kitchen towel, let it relax for a few minutes, then try again. Transfer the dough to the baking sheet, letting the edges hang over the sides.
4. Stir the chopped sausage into the spinach mixture. Sprinkle the bottom half of the dough with the grated cheese, leaving a 1-inch-wide border at the
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