By: Cindy S

Cindy S — Wed, 24 Feb 2010 22:35:44 +0000

I know the coffee shop you’re talking about and I have been looking for a recipe, too. A breggo is basically a breakfast calzone, there are lots of recipes for calzones on the internet. You just use pizza dough and fill it with whatever and bake it. You can make your own dough or buy pre-made stuff from the grocery store.
I haven’t tried this yet, but I intend to in the next couple weeks
It looks like the eggs, meats and potatoes are precooked, so when I make them, I’ll scramble some eggs, pre-cook some potato cubes, mix with some precooked italian sausage, and shredded cheese to use as my filling.
Here’s a website about homemade pizza and calzones:
http://www.inmamaskitchen.com/MEN/SerbeFred.html
Good luck!!

By: fishinea

fishinea — Wed, 24 Feb 2010 19:11:31 +0000

I’m sorry I could not find the exact sausage but here are some recipes using Italian sausages.
Spicy Italian Sausages With Pasta, Basil and Mustard
6 spicy Italian pork sausages
1 tablespoon olive oil
12 ounces dry pasta (I use orecchiette)
1 cup white wine
1/4 teaspoon dried chili pepper flakes (optional)
1 ounce fresh basil, chopped
1 tablespoon smooth Dijon mustard
10 ounces double cream (or heavy cream if double cream is unavailable)
basil leaves (to garnish)
Bring a large pan of salted water to the boil, add the pasta, and cook according to the instructions on the packet until nearly ‘al dente’ (it will finish cooking in step 9).
Drain, and set the pasta aside.
Meanwhile, heat the olive oil in a large skillet, and remove the sausage meat from their skins.
Crumble the sausage meat into the skillet and saute in the hot oil until it is sizzling and cooked through, about five minutes.
Add the wine to the sausage meat, let it bubble, then stir to dislodge any crispy bits of sausage stuck to the bottom of the skillet.
Add the chili flakes, if using, and the basil and mix through.
Next, add the mustard and then the cream.
Bring slowly to a simmer, stirring now and again.
Add the cooked pasta, and allow to simmer a few more minutes until it becomes ‘al dente’.
Taste for seasoning and add a little salt or a touch more mustard, if desired.
Serve hot, garnished with a few basil leaves.
Lentils with Italian Sausage
Ingredients
(10 servings)
1 lb Dry lentils
Cold water
2 lb Fresh italian sausage, sweet
Or hot
About 3 cups homemade or
Canned chicken broth
1/4 c Olive oil
1 sm Onion, finely chopped
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 Cloves garlic, finely minced
8 Fresh sage leaves, chopped,
Or 1 tsp. dried, rubbed sage
Salt and pepper to taste
3 tb Tomato paste, diluted in a
Little water
Instructions
Clean lentils well by soaking them briefly and changing the water at least once. Put them in a 2-1/2-quart saucepan, add cold water to cover, and bring to a boil. Lower heat to simmer and cook until not quite done, about 45 minutes.
Meanwhile, pierce sausages in several places, and then put them in a small saucepan. Add enough chicken broth to cover, and place over medium heat. Bring to a gentle boil, and simmer for about 40 minutes. From time to time, skim off and discard foam and fat that rise to the top. When sausages are done, remove the pot from the heat and let them sit in the broth while you finish the lentils.
Warm the oil in a medium skillet, and saute’ the onion, celery, carrot, garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done. Drain the lentils, saving their liquid. To the lentil pot, add the vegetables, season with salt and pepper, and add tomato paste. Mix gently using a wooden spoon. Add 3/4 cup of the broth in which you cooked the sausages. Taste and adjust the seasoning, if needed.
To serve, slice the sausages and arrange them on a platter next to the warm lentils.
Cabbage And Potato Soup With Sweet Italian Sausage
Cooking Times:
5 minutes on high pressure
Ingredients
1 pound Italian pork sausages, cut into 1/2-inch slices
2 cups coarsely chopped onions
2 tablespoons tomato paste
8 cups chicken or turkey broth
2 pounds Idaho (russet) potatoes, peeled and cut into 1-inch cubes
1-1/2 pounds Savoy cabbage, cored and shredded
1/4 cup minced fresh parsley
1 cup freshly grated Pecorino Romano cheese
Salt to taste
6 slices hearty peasant bread (optional)
Freshly ground black pepper to taste
Instructions
Place the sliced sausage in the cooker and turn the heat to medium-high. When the sausage begins to sizzle, turn the heat to medium, stir, and continue to cook, stirring frequently, until the sausage is lightly browned, 2-3 minutes. Add the onions and tomato paste and cook, stirring frequently, 2 minutes more.
Add a few cups of broth and stir well to scrape up any browned bits stuck to the bottom of the cooker. Add the remaining broth, potatoes and cabbage. (Don’t be concerned if the contents exceed the maximum recommended capacity; the cabbage will wilt as you bring up the pressure).
Lock the lid in place. Over high heat, bring to high pressure (This may take longer than usual since the pot is so full.) Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow excess steam to escape.
Stir in the parsley, 1/3 cup of Pecorino Romano, and add salt. If using bread, set a slice on the bottom of each bowl and ladle the soup on top. Sprinkle on a liberal portion of Pecorino Romano and black pepper. Pass any remaining cheese at the table.
Italian Sausage Fettucine
Yield: 6 servings
Ingredients
(6 servings)
7 Hot italian sausage links
1 lg Onion
1/2 ts Black pepper
Salt to taste
2 tb Parsley flakes
1 pn Of cayenne
1 tb Garlic powder
2 tb Butter
2 tb Flour
2 c Milk
Instructions
Fettucine
Make a white sauce with the 2 tbsp butter, flour, and milk. Set aside. In frying pan, squeeze the meat out of the sausage casings, and fry. Add onions and continue cooking until onions are translucent and sausage meat is cooked all the way through. Add the garlic powder, parsley,salt and pepper and cayenne to the sausage mixture. Mix thoroughly. Meanwhile, start pot of water to boil for fettucine. Add cream sauce to the meat mixture in the frying pan, and simmer while fettucine is cooking. When fettucine is al dente, drain and rinse in hot water. Serve by ladling the meat and sauce mixture over top of hot fettucine.
Pasta with Italian Sausage
Serves 2.
Ingredients
3-4 Italian Sausages, about 1/2 pound total
1/4 cup of finely minced onion
2-3 cloves garlic, crushed and finely chopped
1/2 teaspoon of crushed red pepper flakes
1 tablespoon of finely chopped parsley
1/2 cup of good quality chicken stock
6-8 oz. good quality dry pasta (see Note 1)
Finely chopped parsley for garnish and lots of freshly grated parmesan or romano cheese.
Bring a large pot of water to a rolling boil.
Slice each sausage lengthwise down the side and peel off the casing. Put a large saute pan over medium heat and crumble the peeled sausages into the pan. Using the back of a wooden spoon break up the sausage fairly finely and saute for 3-4 minutes or until lightly browned..
Pour the crumbled sausage into a strainer set in the sink and press with the wooden spoon to remove as much fat as possible. Wipe out the saute pan with a couple of paper towels and put it back on the heat. Pour the sausage back into the pan and add the onion, garlic and red pepper flakes and saute gently for a couple of minutes until the onion just starts to brown a bit. Add the parsley and chicken stock and bring to a simmer. Simmer gently until the dish is ready to be assembled. Add some more stock if the mixture gets too dry.
Cook the pasta in the boiling water to the al dente stage. Reserve about 1/4 cup of the pasta water and drain the pasta completely. Pour the drained pasta and reserved pasta water into the pan with the sausage mixture. Toss well and turn out onto a large warmed serving platter or bowl. Dust with finely minced parsley and serve with a nice crusty loaf of Italian bread and the grated cheese.
nfd ♥

Comments on: Does Anyone Know A Recipe For A Breggo?

By: Cindy S

By: fishinea