Caputo’s Warm Crushed Potatoes with Anchovies and Pan-Fried Sausages with Grapes

Pan-Fried Sausages with Grapes
2 T extra virgin olive oil
4 links Italian sausages
3/4 lb. seedless grapes, stemmed
salt and freshly ground black pepper to taste

Heat the olive oil in a large skillet over medium heat. Add the sausages, piercing with a fork to prevent bursting. Cook for about 20 minutes, turning often to brown evenly. When the sausages are almost done, drain the excess fat from the skillet, add the grapes and raise the heat to medium -high. Season with the salt and pepper, stir often and cook for an additional 10 minutes. Serve hot.
Warm Crushed Potatoes with Anchovies
3 lbs. young red potatoes
4 cloves garlic
2 T unsalted butter
salt and freshly ground black pepper to taste
12 anchovy fillets, rinsed and chopped
1/4 cup tightly packed Italian parsley, chopped
strong, fruity extra virgin olive oil

Place the potatoes and garlic in cold water to cover and bring to a boil. Simmer until tender enough to pierce with a knife but not falling apart. Drain and peel the potatoes while still warm. Crush the potatoes and garlic with a fork as you go, mixing well to distribute the garlic throughout. Add the butter, salt and pepper, keep warm. Blend the anchovies and parsley with the potatoes, mixing well. Transfer to a serving bowl. Pass the olive oil around the table so each person can drizzle a goodly amount of oil on their potatoes. More salt and pepper may be added at the table if desired.

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