Boiled Potatoes with Sausage and Arugula Sauce

By exdircomp

Ingredients

• Gtavy:
• 3 tablespoons extra-virgin olive oil
• 1 small onion, diced
• Kosher salt and freshly ground pepper
• 2 cloves garlic, peeled and smashed or chopped
• 1/2 pound sweet or spicy Italian-style turkey sausage, casings removed
• 1/2 cup mascarpone cheese (4 ounces), at room temperature
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh flat-leaf parsley
• Creamy white sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heated milk
• 1/3 cup heavy cream
• salt
• white pepper
• freshly ground nutmeg (optional)
• Few tablespoons dry white wine, a few teaspoons mixed fresh herbs, Parmesan cheese, etc.
• Parsley Potatoes:
• 6 red potatoes (about 2 pounds), peeled and halved
• 2 to 3 tablespoons unsalted butter
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh dill, finely chopped
• 2 tablespoons torn fresh curly leaf parsley

Preparation

Step 1

In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Prepare the creamy white sauce. Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Stir in cream and wine, if using. Season with salt and pepper to taste and add a little nutmeg and herbs, if desired. Makes about 1 1/4 to 1 1/2 cups of medium thick sauce. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan and parsley. Season with salt and pepper.



Serve over parsley boiled potatoes.

Parsley Potatoes:

1.Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.