Just before Christmas this year a box from amazon.com arrived. I assumed that it was something that I had purchased online and tucked it away in the gift closet. Later I discovered that it was a gift from our favourite southern gals - Sandi and Gail. Opps Anyway, once we realized what had happened we ripped the box open and found a cookbook by the chef who has been called Alabama's favourite son.
Stitt studied Philosophy in Berkley in the 70s. Hooked up with Alice Waters, worked a spell at Chez Pannise and the rest, as they say, is history. Returning to Alabama he settled in Birmingham where he has opened up three restaurants.
This book is a collection of recipes from his Italian restaurant: Bottega. Here he serves traditional Italian food with a southern twist (which, I suppose would render the traditional descriptor superfluous).
Last weekend Paolo determined that it was time to 'crack the cover' and try out our first recipe from the book. The one that caught his eye was simple but delicious sounding. It would also allow me to use up the oversupply of ricotta I had in the refrigerator. Double score as far as I am concerned!
This recipe is easy to follow (cook pasta, cook sausage, drain, stir in ricotta, stuff shells, dump on cheese, bake, eat) but yielded fabulous results. Imagine my joy on saturday when after a long and tiring day I sat down to these stuffed shells, some crusty rolls, a crisp green salad, and a full-bodied red wine. Va bene.
Baked Shells with Ricotta and Fennel Sausage
1 pound large pasta shells
1 T olive oil
3/4 fennel pork sausage, casings removed
2 cups marinara sauce
1 cup ricotta
1/2 cup freshly grated Parmigiano-Reggiano
Preheat oven to 475
Bring a large pot of water to boil. Add the shells. Stir. Cook until al dente. Drain.
While the shells are boiling heat the olive oil in a large frying pan. When hot add the sausage and cook, stirring to break up large clumps of meat, until cooked. Drain the pan of excess fat. Add the marinara sauce and cook for 2 minutes. Add the ricotta. Stir to combine. Remove the pan from the heat.
Spread a few spoonfulls along the bottom of an large baking dish. Stuff the shells with the ricotta/sausage mixture. arrange the shells in the pan in one layer. Spoon the remaining sauce over top and sprinkled with the Parmigiano-Reggiano.
Bake for 15 minutes until browned and bubbly (note, after 15 minutes we put it under the broiler for a few minutes to achieve the desired bubbly browned look).
Love the mini version of the recipe as you described it, sounds incredibly easy to me and looks incredibly good to eat! Funny about the package arriving, etc. I have not heard of this author, I will need to do a little searching and see what I come up with as it is always fun to cook something from a new found author/chef.
Posted by: Kayte | January 26, 2011 at 08:31 PM
Superfluous?
Why that is exactly how I would describe a dinner at Bottega (I think)
is that like super-fur-us?
Certo~
Posted by: sandi @the whistlestop cafe | January 26, 2011 at 08:45 PM
Love fennel. This looks divine!
Posted by: Barb Cabot | January 27, 2011 at 10:50 AM
So delicious Jerry. I just pulled out some Italian sausage so it needs a home.
Posted by: bellini | January 27, 2011 at 01:57 PM
Behave Sandi. You gave me the cookbook. You can't be angry at stitt because he refused to stock Whistlestop products or provide you with free meals in exchange for blog mentions.
I had never heard of him either Kayte yet he does seem well-known on the 'net.
Us as well Barb!
It is a quick and simlpe preparation Bellini that yields good results.
Posted by: JDeQ | February 01, 2011 at 06:43 AM