Tuesday, January 25, 2011
Wild Boar Sausage and Arugula Rolls
In a souppot, I boiled lasagna noodles and cooked according to the package directions. In a large saucepan, I cooked four spicy sausages. Once those were cooked, I cut them into cubes, deglazed the pan with a splash of red wine, and added 5 C of fresh arugula leaves to the wine to wilt the leaves. In a mixing bowl, I stirred together 1 C of lowfat cottage cheese, 1 C of fresh ricotta, 1 C cubed cheese, 1 T anise seeds, 1/2 C fresh tomato sauce, and 2 beaten eggs. Then I added the sausages and arugula. Season to taste with freshly ground pepper and sea salt.
Preheat oven to 350. Spoon the mixture onto one end of a lasagna noodle and roll. Place roll in a baking dish. Once you've finished making the rolls, add heavy cream and red wine to the pan. Sprinkle with parmesan. Cover pan and bake till the sauce is bubbling, about an hour.