MELE E COTTECHINO (APPLES AND PORK SAUSAGE)
Going out on New Year's Eve has always been, according to my parents, for amateurs. Their long-standing alternative: stay home and eat well. The ritual starts with caviar and Champagne. Then Dad might prepare steak tartare and Mom, a chocolate soufflé. Good stuff. Now, all grown up (and then some), I realize they're on to something. A low-key, intimate gathering starring good food is my preferred way to ring in the new. But in these lean times - and in my significantly smaller kitchen - putting out a succulent spread and entertaining the troops chez moi calls for some creativity.
Provided by Charlotte Druckman
Categories dinner, lunch, main course
Time 1h
Yield Serves 6 to 7.
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Scoop the core and seeds out of each apple, leaving a substantial hole for filling. Fit the hollowed apples into the base of an ovenproof skillet.
- Fill apples with enough sausage to overflow and have a small mound of meat atop each. Season liberally with salt and pepper.
- Place knobs of butter in the small spaces between the apples. Tuck sage leaves into remaining gaps.
- Pour enough wine into pan to cover apples (the sausage tops can peek out above the liquid's surface).
- Place pan in oven and bake for 30 to 40 minutes, until apples can easily be pierced with a knife.
- Add more salt and pepper to taste.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 15 grams, Fiber 11 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 1173 milligrams, Sugar 42 grams, TransFat 0 grams
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