A Sicilian-inspired dish offering many colors and flavors that exist under the Sicilian sun. This Italian twist on traditional Southern fare takes minimal prep and few ingredients. Yet, the taste leaves you dreaming of a market place stroll around the the narrow, medieval streets of Palermo. It’s THAT good!
Serve with eggs over easy and Italian style hash browns and you have one complete dinner or breakfast filled with flavor and bursting with Italian goodness. Mangia Bedda!
16 ounces Italian Sausage—bulk
1/3 cup Flour
1 1/2 cups Milk
1 cup chicken broth
1 small onion; chopped fine
2 cloves garlic, minced
1 cup each: blanched (or not) broccoli & cauliflower
1/2 cup fresh chopped tomatoes
1/4 cup chopped parsley
1 teaspoon fresh or dried oregano
1/2 teaspoon fresh or dried rosemary
Salt and Pepper
A squeeze of fresh lemon juice
4 biscuits, 4 slices of toasted bruschetta or rice
Brown sausage and onions in large skillet until deeply colored and crispy. Add garlic the last 2 minutes of cooking, just to disperse flavors, breaking sausage into pieces as it sautes in the pan. Season with herbs, salt and pepper.
Sprinkle flour onto sausage and onion mixture, stir and cook for 2-3 minutes. Add milk and broth to sausage mixture, stir and bring to a boil, add vegetables cook until thickened, about 10 minutes. Add more milk or broth, if needed.
Pour gravy over toasted bruschetta or rice, sprinkle on parsley and tomatoes, season with salt and pepper to taste and a squeeze of fresh lemon (optional). Top (or not) with a fried or poached egg or serve on the side with crispy, Sicilian hash browns.