ZAMPONE WITH POTATOES & BALSAMIC MUSTARD VI

      Title: ZAMPONE WITH POTATOES & BALSAMIC MUSTARD VI
  Categories: New, Text, Import
       Yield: 1 Servings
  
       1 sm Zampone sausage, about 4 to
            -5 pounds
       2 lb Russet potatoes, peeled, cut
            -in 3/4" cubes
       4 tb Melted butter
       1 c  Whole milk
            Salt and freshly ground
            -pepper
     1/4 c  Balsamic vinegar
     1/4 c  Dijon mustard
     3/4 c  Extra virgin olive oil
     1/4 c  Freshly snipped chives
  
   Wash and dry the Zampone. Prick the Zampone about 20 times all over
   with a needle. Place in a pot large enough to submerge the sausage in
   water. Fill the pot with warm water and bring to just a boil. Lower
   the heat slightly, so the water remains almost boiling. Cover and
   continue cooking for 1-1/2 hours.
   
   Uncover and check the internal temperature of the sausage with a meat
   thermometer. Cook until the temperature reads 150 degrees. Turn off
   the heat and let stand.
   
   In a 12- to 14-inch non-stock saute pan, melt the butter over medium
   heat. Add the potatoes and saute slowly until lightly browned on all
   sides. Add the milk and simmer uncovered, until softened, about 10
   minutes. Season with salt and pepper. Allow to stand in a warm place.
   
   In a medium mixing bowl, stir together the mustard and vinegar.
   Slowly add the extra virgin olive oil in a thin stream, forming an
   emulsion. Stir constantly until all the oil is added. Add the snipped
   chives and check seasoning.
   
   Remove the Zampone from the water. Carefully slice half the sausage
   into 1/2-inch rounds. On a large serving platter, spread the potatoes
   around the base. Place the Zampone pieces and slices over the
   potatoes. Pour the vinaigrette into a serving pitcher, allowing each
   person to dress his or her own portion. Serve immediately.
   
   Yield: 4 servings Posted to MC-Recipe Digest V1 #
   
   Recipe by: Molto Mario
   
   From: "suechef@sover.net" 
   
   Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
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