Ragu Of Sweet Sausage, Porcinis and Asiago Cheese
Looking through pictures today I stumbled upon some favorite images from Tuscany; including my friend's ragu simmering on the stovetop of their tiny kitchen in the back of the grocery store owned by Ombretta's family. Every treasured photo album of Tuscan vacations includes images of delicious foods proudly showcased by village markets, restaurants and chefs-including several images in my slide show. Deep in the Chianti region we dined on the chef's recommendation of a wild boar ragu and wonderfully crisp polenta. Of course this is exactly the type of memory that triggers meals that I will recreate through-out the year-including tonight's dinner-Ragu of Sweet Sausage, Porcinis and Asiago Cheese. Another building process, I start the ragu with olive oil and fresh sweet sausage-searing the sausage with the casing on to ensure tender meat. I sear the sausage for about 8 minutes-cool it down and remove the sausage from the casing. I deglaze the pan with red wine and q...