Buffalo Rustic Pizza serves 8 to 12 This is an adaptation of a recipe from a gourmet magazine, from years ago. Ingredients: Prep ingredients before making crust. 1 lb. Wild Idea Buffalo Italian Sausage 2 lbs. spinach leaves, washed 4 eggs 15 oz. ricotta cheese 2 garlic cloves, minced 5 red bell peppers, roasted, peeled, seeded and coarse chopped or 24oz. jarred roasted red peppers, coarse chopped 8.5oz. jarred sun-dried tomatoes, flash processed 2 cups Parmesan cheese, grated 8oz. provolone cheese, sliced salt and pepper Dough Ingredients: 4 cups flour 2 teaspoons sugar 1 cup cold salted butter, sliced 4 eggs, lightly beaten Instructions: 1.) Brown meat in heavy large skillet over medium high heat. Remove sausage from pan leaving a little fat in skillet. Cover sausage and set aside. 2.) In same skillet over medium heat add half of the spinach, cover, but toss occasionally until all leaves are wilted. Place wilted spinach in colander and repeat same step with remaining half of spinach. 3.) Press spinach with back of spoon in colander to push out water. Season spinach with a pinch of salt and pepper. 4.) In bowl, mix eggs, then add ricotta and garlic. Season with a pinch of salt and pepper. 5.) In mixing bowl, using a pastry hook mix together dough ingredients in order listed. Mix until incorporated. 6.) Form dough into a ball and removing 1/3 of dough. Roll 2/3 dough out on floured parchment paper or plastic wrap, forming large 16” circle. Roll out remaining dough in the same fashion into a 10” circle. 7.) Remove paper from top of dough and slide your hand under the bottom paper. Gently flip dough into a 9” spring-form pan. Press dough down lightly into pan and up pan sides. 8.) In this order, layer your ingredients inside dough; half of spinach, half of ricotta mixture, all of the red bell peppers, half of parmesan, all Buffalo Italian Sausage, all provolone, all sun-dried tomatoes, remaining spinach, remaining ricotta and remaining parmesan. 9.) Remove paper from top of remaining dough and slide your hand under the bottom paper. Gently flip the dough onto the top of the pie. Pinch dough seams together, using a little water if necessary. 10.) Place foil around pan to avoid any dripping from pan. Bake in 375* preheated oven, for 1½ hours. Remove and allow to rest for 10 minutes before cutting. Wine Pairing: Banfi Belnero 2009, Sangiovese, Tuscany Italy.
Osso Bucco
Serves 4 If you are looking for a great recipe with an alternative cut of meat look no further. Our Osso Bucco recipe will help you prepare a fantastic meal. Just like your Italian grandma made it — if she were a frontierswoman. Ingredients: 1 pkg. buffalo shanks, rinsed, patted dry and tied with butcher string ½ cup flour 1 teaspoon kosher salt 1 tablespoon black pepper 1 tablespoon dried thyme 2 tablespoons olive oil 2 tablespoons butter 1 onion, chopped 1 cup mushrooms, sliced 2 clove garlic, chopped (2 tablespoons) 1 teaspoon salt 1 tablespoon black pepper 1 bottle white wine ¼ cup parsley, finely chopped 4 fresh thyme sprigs zest of 1 lemon 2 tablespoons arrow root or corn starch ½ cup wine 1 cup tomatoes, diced Preparation: Mix flour with 1 teaspoon salt, 1 tablespoon pepper and thyme. Roll shanks in flour mixture. In heavy deep sauté pan over medium high heat, add half of the butter and oil. Place shanks in pan and brown on both sides. Remove shanks from pan. Heat remaining butter & oil and add onions, mushrooms and garlic and sauté for 10 minutes. Deglaze pan with white wine. Return shanks. Add parsley, thyme and lemon and bring to full heat. Cover shanks and place in 350* oven for 2 hours. Turn half way through. Remove shanks from pan and place on platter. Cover with foil to keep heat in. Return pan & juices to stove top over medium high heat. Add thickening agent to ½ cup white wine, and whisk into pan juices. Bring to a boil. Pour sauce over shanks. Garnish with chopped tomatoes and lemon wedges. Serve over Creamy Chevre & Chive Risotto (recipe included upon request with purchase).
Buffalo Bolognese Sauce
Our clean, earthy and slightly sweet Italian Buffalo Sausage gives this red sauce an extra richness without the heaviness. Sure to be a hit with the family or great for casual entertaining. Serves 4 INGREDIENTS: 1 tablespoon olive oil 1 – Pound Italian Buffalo Sausage 1 – onion, diced 1 tablespoon fresh garlic, chopped 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoon dried, crushed fennel ½ teaspoon fresh rosemary, finely diced 1 teaspoon salt 1 teaspoon black pepper 1/2 – cup red wine 1 quart crushed tomatoes, (rinse jar with 1 cup water) 1 tablespoon brown sugar ½ tablespoon balsamic vinegar 1 tablespoon lemon juice Spaghetti, prepared el dente PREPARATION: 1.) Heat olive oil in heavy sauce pan over medium high heat. 2.) Coarsely crumble in Buffalo Italian Sausage and stir once. 3.) Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally. 4.) Add red wine and stir. 5.) Add remaining ingredients. Let ingredients come to full heat, stirring occasionally. 6.) Reduce heat to low and simmer uncovered for ½ hour or until desired thickness is achieved. Stir occasionally. 7.) Season to taste. Serve over pasta, and sprinkle with freshly grated parmesan and garnish with fresh basil leaf. Accompany with warm Italian Bread and Caesar Salad for a complete meal.