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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Sweet anise flavor — Italian sausage, five spice, seed crust
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Sweet anise flavor — Italian sausage, five spice, seed crust
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
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In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 4-6 minutes; drain. Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.