Episode 10: Grilled Italian Sausages & Panzanella

You know we had to wait for America’s birthday to release this Hot Italian Summer comes to its PEAK with a Gnudi twist on grillin & chillin’. Featuring a juicy Italian sausage feast and a BREAD SALAD aka Panzanella. Celebrate being free GNUDI style!

|| SAUSAGE & FENNEL  ||

INGREDIENTS:

2 medium fennel bulbs, fronds reserved, bulbs halved through root end, thinly sliced lengthwise

1 small red onion, halved through root end, thinly sliced lengthwise

3 sprigs rosemary

4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

Kosher salt, freshly ground pepper

6 Italian sausages (about 1½ lb. total)

1 medium navel orange

1 Tbsp. red wine vinegar

Flaky sea salt

METHOD: 

Preheat your grill to 425 and buckle up your seatbelt, we are making sausage! While the grill heats, combine the fennel, onion, and rosemary on a foil lined baking sheet. Drizzle with 3tbsp olive oil, season with salt and pepper. 

When the grill reaches 425, place the vegetable mix on leaving space to place the sausages evenly. Prick the sausages with a fork and drizzle another tablespoon of olive oil over the top. Cook until brown on top and cooked through, about 25-30 minutes. Check vegetables at 20 min to ensure they aren’t burning. 

While that’s workin’, chop up your leftover fennel fronds until you have ¼-⅓ cup. Segment the orange over a bowl to catch the delicious juices. Squeeze the leftover rinds into the juice. Add in your vinegar, salt and pepper, mix to combine and taste until seasoned to your liking. 

Your sausages should be ready now- take them off the grill and pour the orange juice mixture over them. Let the vegetables and sausage cool 5-8 minutes before plating. On a platter, lay down the fennel and sausage, crush the rosemary over the top. Scatter the remaining range segments and fennel fronds, season with MORE sea salt and pepper. 

Recipe adapted from Claire Saffitz via Bon Appetit. 

|| PANZANELLA SALAD ||

INGREDIENTS:

2 1/2 pounds (1.1kg) mixed tomatoes, cut into bite-size pieces

2 teaspoons (8g) kosher salt, plus more for seasoning

1 day old baguette

10 tablespoons (150ml) extra-virgin olive oil, divided

1 small shallot, minced

3 medium cloves garlic, minced 

1 large cucumber, cut into half coins

1/2 teaspoon Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons capers 

Freshly ground black pepper

1/2 cup  packed basil leaves, roughly chopped

¼ cup chopped parsley

8oz Bocconcini (tiny mozzarella balls)

METHOD: 

Cut your baguette in half lengthwise. Using a brush, paint the exposed side from end to end (2 tbsp). Place face down on a hot grill until charred slightly and toasted. Set aside to cool. Once cool, cut into cubes and set aside. 

Place tomatoes in a colander set over a bowl and season with 2 teaspoons salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes. This will give you delicious tomato liquids. 

Whisk together the shallot, garlic, capers, ½ cup olive oil, mustard, red wine vinegar and tomato liquid. Season with salt and pepper. In a large bowl, toss the baguette cubes, and all remaining items, reserving a small handful of herbs and bocconcini for the final touches. 

Let the panzanella sit at least 30 minutes before serving for optimal juice absorption. 

Recipe loosely adapted from Serious Eats.