then throw a couple handfuls of whole red grapes and
about a cup of balsamic vinegar into the pan and set the
pan in a very hot oven. (450 degrees or so).
the grapes will pop then reduce along with the balsamico.
after it's mostly reduced, cut the sausage and put on a
warm plate along with some fried polenta. scrape the
grape/vinegar reduction into a blender with a good chunk
of cold butter, add S&P to taste and blend to form a
smooth rich sauce. Pour onto the sausage and fried
polenta and garnish with rosemary sprig. welcome to
Tuscany!!!!
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