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HISTORY | DOGS | HOME | FOOD | GARDEN

Spaghetti Marpoli

Lynn Marple made this dish for us years ago, and did it so perfectly that to this day we simply try to duplicate what she did. It was built around the exceptionally good sweet Italian sausage that they used to make at Whole Foods. They’ve now changed the recipe and the sausage is nowhere near as good, so I make my own bulk (ie, no casing) Italian sausage in advance, as follows.

Sausage: Pat out 1 pound ground beef or pork (or a combination) to about inch thickness. Sprinkle *generously* with the following dried herbs:

Plate

Fennel seed
Ground celery seed
Coarse ground black and red pepper
Salt
Oregano
Rosemary
Lavender
Garlic (fresh, minced)
Thyme

Blend thoroughly (knead by hand is how I do it) and refrigerate for a day or two.

Make the sauce:

Sweet Italian sausage (2 links or homemade as above)
Olive oil
Garlic
Roma tomatoes (fresh), diced
Dill (fresh): LOTS

Slice the sausage and brown the medallions (or the bulk homemade sausage, in chunks) in olive oil. Add tomatoes, garlic and dill. Cook just briefly and serve on a nice fat spaghetti, cooked al dente.

Simple! There is a lot in the execution in this one. Have the oil good and hot when you brown the sausage. Throw in the dill at the end.

 

History | Dogs | Home | Food | Garden

table

Anchovy Spaghetti
Apple Cake
Beans Elizabeth
Bouillabaisse
Broccoli Cheese Soup
Cajun Cat
Chili
Chilis Rellenos
Clam Chowder
Colonial Chicken Curry
Craig's Shrimp Pasta
Dog Food
Dolmas
Erin's Artichoke Dip
Fish Creole
Garden Noodles
Gaspacho
Goanese Chicken
Gumbo
Just 8 Corn Muffins
Lawan's Heavenly Soup
Magic Hat Sauce
Monroeville Spaghetti
Mother's Fruitcake
Mulligatawny Soup
Mussels Marinara
My Father's Beans
Oyster Pie
Paella
Pasta Putanesca
Peach Cake
Roast Chicken with Herbs
Seafood Curry
Siam Garden Thai Beef Curry
Spaghetti Marpoli
Summer Fruitcake
Tuna Spaghetti
Two Banana Bread
Very Green Salad
Whiskey Pudding