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1/2 cup sundried tomatoes
1/4 cup olive oil
1 teaspoon chopped garlic
1/2 cup red onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup white wine
2 cups stock
1 teaspoon Tra Vigne Conserva
2 cups tomato concasse
2 cups calavo negro (black cabbage), julienned
4 links pork fennel sausage, seared
Put sundried tomatoes in warm water to soak for 10 minutes. Drain.
Heat the olive oil in a large stew pot. Toast the garlic and then add the mirepoix (onions, celery and carrots). Carmelize. Add the white wine and reduce to evaporate the alcohol.
Add the stock, Tra Vigne Conserva and drained sundried tomatoes. Bring to a boil, and then add the tomato concasse. Reduce the heat and add the calavo nero.
Sear the sausage and add to the pot. Simmer at medium-high heat for 15 to 20 minutes until the sausage is cooked through.
Serve over your favorite soft polenta or pasta.
Excellent paired with L'Uvaggio di Giácomo "La Pantera."
Recipe courtesy of Mariano Orlando, Chef, Cantinetta Tra Vigne, St. Helena, CA
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