Pottage Italiano

By Jim Nettleton

Here’s another terrific recipe that’s a real tummy filler. Enjoy!


1 15 ounce can Hunt's tomato sauce

1 tblsp. finely chopped garlic

1/2 small onion, chopped in chunks

1 tblsp. parsley

1 tsp. black pepper

1 tsp. basil

1 whole mild Italian sausage

1/2 cup water

1/2 cup dry red wine - Cabernet Sauvignon recommended

1/4 cup extra virgin olive oil

1 cup freshly sliced mushrooms

1 cup coarsely chopped red bell peppers, with seeds removed

1 1/2 cups diced creamer potatoes

4 pieces veal, scallopini style

1/2 pint heavy whipping cream

2/3 cup Parmesan, Romano, Provolone cheese, mixed in equal portions and grated

1/2 cup olive oil for sauteeing

1 cup fresh snow peas in pod

Place tomato sauce in a large pot. Add garlic, onion, parsley, pepper, basil, water, wine, 1/4 cup olive oil and two small pieces (about an inch long apiece) of Italian sausage. Cover pot and bring to boil. Immediately turn heat down to simmer for 30 minutes.

While sauce is simmering, saute the following in the 1/2 cup olive oil, saving the oil for the next step: the rest of the sausage, by itself, for 10 minutes. Save sausage drippings and clean the skillet; then, together, the mushrooms, bell peppers and creamer potatoes for about 5 minutes; then, the snow peas for 1 minute.

Next, cut the veal into thin strips about 1/2 inch wide and 2 inches long. Using the saved oil and sausage drippings, saute the veal for about 2 to 3 minutes. Place all sauteed items aside. When sauce is finished simmering, strain to remove the onion pieces, but retain all other ingredients. Return to the pot and add heavy whipping cream (fat free ½ and ½ can be substituted, but will result in thinner substance) and the 2/3 cup mixed grated cheeses, stirring carefully to blend.

Now, add all sauteed items. Stir. Cover the pot and bring close to boil, then reduce heat and simmer until peppers and potatoes are tender and the sausage is completely done, about 10 to 15 minutes. Watch the pot carefully during this time and stir frequently to avoid burning.

Ladle into large soup bowls. Serves 2 to 4 as either a soup or a complete entree.

About the Author

Jim Nettleton is a radio and television professional who loves his food. He has been cooking and preparing gourmet meals for decades and loves to share his recipes with those who enjoy good food. He highly recommends The Secret Recipes From Your Favorite Restaurants - http://tinyurl.com/ypo2a8. Visit his French Gourmet Food blog for cooking tips, tricks and recipes at http://frenchgourmetfood.blogspot.com/.

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