Food, Cook, Eat, 256pp.
by Lulu Grimes
Murdoch Books Australia, Millers Point, 2003
Cooking on page 32–33
The inside cover of this book says the recipes are designed for people who enjoy eating in cafés and bistros, and who want to recreate that kind of food at home. It covers dishes for breakfast, lunch and dinner, and the chapters are set out by main ingredient.
I like the premise of the book—buy it fresh, cook it simply, eat it now. Every recipe is accompanied by a dazzling colour photo.
Lulu Grimes knows her way around food. She is currently deputy editor of the BBC’s olive. She was previously the food editor; a post she had held since the magazine’s launch in 2003. She has wide experience as a magazine food editor (Food and Travel and Sainsbury’s Magazine), and as an editor for Murdoch books in Australia.
Salsicce (sausage) with white beans and gremolata
3 tablespoons olive oil
6 salsicce cut into chunks
4 garlic cloves smashed
120g (4 oz) chargrilled red or yellow capsicum (bell pepper)
400g (14 oz) tinned cannellini beans drained and rinsed
1 tablespoon lemon zest grated
3 tablespoons parsley chopped
1 tablespoon lemon juice
extra virgin olive oil for drizzling
Heat the olive oil in a frying pan and cook the salsicce until they are browned all over and cooked through. Lift them out of the frying pan with a slotted spoon and put them to one side.
Put 2 garlic cloves in the frying pan and cook them over a gentle heat until they are very soft. Cut the capsicum into strips and add them to the pan, along with the beans and salsicce. Stir everything together and cook over a gentle heat for 2 minutes to heat the salsicce through. Season well with salt and pepper.
To make the gremolata, smash the remaining two garlic cloves to a paste, with a little salt, in a mortar and pestle. Mix in the lemon zest and the chopped parsley and season with salt and pepper.
Just before serving, stir the gremolata through the sausages and beans and then finish the dish with a sprinkling of lemon juice and a drizzle of olive oil.
How it played out
Unless you’re Italian or a very knowledgeable cook, I bet you were like me and had no idea what salsicce were. It’s the Italian word for sausages. To help you, I added the word sausages to the title. When I read the recipe, my first thought was how could a recipe for two people need 6 salsicce/sausages?
Maybe salsicce are really small, but I didn’t really know what to look for, so I settled on three fat chorizo sausages, which meant there were plenty of leftovers. Plus a bit of spice.
Otherwise I followed the recipe.
This is a lovely and easy-to-make recipe that is perfect for busy nights. I’m sure you could add or subtract ingredients to suit family preferences—different vegetables or sausages (thin pork would be especially good). You could even pile the finished mixture on a burger bun, slices of toast or rounds of flat bread.
The gremolata is a wonderful and refreshing addition.
By the way, three chorizo sausages gave us more than enough to serve three or four. We had enough for our dinner and plenty more for a couple of lunches.
Very happy, very delicious and very likely to make again.
My dear friend, Ken, who is well-travelled and a brilliant cook, has let me know that salsicce are typically small, thin Italian pork and fennel sausages. Thanks Ken!