Just in time for a beautiful weekend.
Every Tuesday, Beth has a class, so she’s home even later than usual. In turn, she misses out on some delicious successes, though at times she misses out on some experimental disaster. This is one of those times that it was both.
I tried turning this into a smoked sausage sandwich and heated the ricotta on the top of the sausage as it cooked. That was the experimental disaster portion. But on the delicious, successful pass at this one (where I simply followed directions and stopped trying to outdo the chef who wrote it), it was perfect. Sweet and smokey on the sausage and shallot bites with some cool, light flavor from the ricotta (that was in no way grilled or heated up this time around).
Recipe courtesy of Bobby Flay
1 pound Italian sweet sausage links
1/2 cup canola oil
Kosher salt and freshly ground black pepper
5 large shallots
1/2 cup balsamic vinegar
3 tablespoons honey, plus more for drizzling
2 teaspoon finely chopped fresh thyme
Pinch red pepper flakes
1/2 cup chopped fresh parsley
1 1/2 cups fresh ricotta
2 baguettes, grilled
Extra-virgin olive oil, for drizzling
Heat a charcoal or gas grill to high for direct grilling. Brush the sausages with some of the canola oil, sprinkle with salt and pepper and grill, with the cover closed, until golden brown, slightly charred and just cooked through, about 10 minutes. Remove to a cutting board and let rest 5 minutes before slicing.
While the sausages are grilling, halve the shallots, leaving the skin on, and toss with a few tablespoons each of the canola oil and balsamic vinegar. Sprinkle with salt and pepper. Put them on the grill and cook until charred and slightly softened. Cool slightly, remove the skins and chop.
Heat the remaining canola oil in a saute pan on the grates of the grill until it begins to shimmer. Add the chopped shallots, remaining vinegar, honey, thyme and red pepper flakes and simmer, about 5 minutes. Season with salt and pepper and stir in the parsley.
Arrange the cut sausage on a platter with a bowl of the fresh ricotta, the shallot relish and toasted bread. Serve the bread topped with a dollop of the ricotta, a few pieces of sausage and a spoonful of the relish, drizzled with honey and olive oil. Serve warm or at room temperature.