Recipes developed by Clifford A. Wright
1 cup small broccoli ;orets
½ pound Tarantino breakfast sausages,
casings removed, crumbled
1 pound white button mushrooms,
stems removed, caps thinly sliced
Freshly ground black pepper
½ pound white loaf bread, sliced
½ inch thick, crusts removed
1½ cups milk
½ pound ricotta cheese, at room
¼ cup unbleached all-purpose ;our
1 tablespoon baking powder
9 large eggs
1½ pounds freshly grated or
shredded Monterey Jack cheese
¼ pound freshly grated or shredded
sharp Cheddar cheese
2 cups chopped scallions, green
Lightly butter a 15-by-10-inch baking casserole or roasting pan.
Bring a saucepan of water to a boil over high heat. Add broccoli ;orets and
cook until slightly tender, about 4 minutes. Drain and set aside.
In a skillet, cook sausage over medium heat, breaking it up with a wooden
spoon, until it is brown, about 6 minutes. Add mushrooms to the skillet and
cook, stirring frequently, until softened, about 4 minutes. Season to taste
with pepper. Remove from the heat and cool slightly.
Toast bread slices until they are golden, then sprinkle them with salt. Line the
baking casserole with the toast.
In a large bowl, using an electric mixer, beat milk and ricotta until well blended.
Whisk in ;our, baking powder and ½ teaspoon salt. Add eggs one at a time,
whisking until each is fully incorporated. Stir in the sausage-and-mushroom
mixture, cheeses, broccoli and scallions. Pour over the toasts. Cover tightly with
plastic wrap and refrigerate overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat
oven to 350°F.
Uncover the casserole and bake until the strata is golden brown on top and the
sides are set but the center jiggles slightly, about 1 hour. Cool for 5-10 minutes
before serving. Makes 8-10 servings.
Adapted with permission from Bake Until Bubbly, by Clifford A. Wright
Grilled Skewers of Sausage,
Orange and Bay Leaf
10 bay leaves
10 6- to 8-inch wooden skewers,
soaked in water for 60 minutes
1½ pounds Tarantino mild Italian
sausage links, cut into 1-inch chunks
Prepare a hot charcoal ;re or preheat a gas grill on high.
Put bay leaves into some tepid water while you work so they soften.
On the skewers, thread sausage, onion, bay leaf, sausage, orange and sausage,
in that order.
Drizzle the food with oil and grill until it is blackening, about 20 minutes, turning
occasionally. Serve immediately. Makes 2-4 servings.
1 small onion, quartered and separated
1 Valencia (juice) orange, cut in chunks
the same size as the sausage
Extra-virgin olive oil, for drizzling