WSJ Oct 2022 SVG 6


1 lb cannellini beans, soaked overnight

5 cloves garlic

1 sprig fresh sage

olive oil

3 sweet Italian sausages, cut lengthwise, remove from casings

2 cloves garlic

4 fresh sage leaves

Can 28 oz crushed tomatoes

salt & pepper


  1. clean and rinse beans. Soak overnight, cover with 3 inches water. Drain
  2. Cover drained beans with 2″ water, add garlic & sage, 2 TB olive oil. Cover, simmer 40-50 min (or use pressure cooker). add some salt, cook 10 min more. (Can leave beans in liquid, refrigerate up to 5 days)

SAUSAGES & TOMATOES Pre Heat oven 375°

  1. Oven proof pan, heat with 2TB olive oil Med-Hi heat.Add crumbled sausage, garlic & sage. Stir until browned
  2. ADD canned tomatoes, stir, reduce heat Med-Low. Cook 10-15 min until glossy & thick
  3. ADD 4 C prepared beans
  4. Transfer to oven, bake 25-30 min until edges crusty & brown

WSJ 5/27/2017.  Italian frozen chocolate mousse. QED.  Svgs 8.  Takes 4 hours to freeze.


½ C sugar

3 large eggs

2 egg yolks

2 C heavy cream

8 ounces semisweet (63% cacao or higher), melted, warm but not hot.

¾ C toasted, coarsely chopped almonds


  • line 9×5 loaf pan with plastic wrap
  • A. MELTED CHOCOLATE  melt 8 oz chocolate in double boiler, remove from double boiler, set aside.
  •  B. EGG MIXTURE In double boiler over simmering water, whisk: eggs & sugar & pinch of salt until pale & frothy ~ 4 minutes. Remove from heat (I transferred to large bowl).
  • C. CREAM MIXTURE In a bowl, Beat 2 C cream (with whisk attachment) to soft peaks. Set aside 2/3 C of whipped cream for serving – keep chilled in refrigerator until needed when serving.
  • Fold A Chocolate  into B Egg mixture with rubber spatula.                                                                                       Quickly but gently fold in C whipped cream to A&B mixture.
  • Add ¾C toasted almonds to chocolate mixture. Transfer to loaf pan lined with plastic wrap. Cover & freeze 4 hours.
  • Slice & serve with dollop of whipped cream

From Williams Sonoma savoring Italy. 2-3 hours, cast iron pot, stove top. Serves 4

  • 3 lbs venison meat cut into 2″ pieces: dust with flour (½ C) – salt & pepper to taste
  • 2 TB unsalted butter & 1 TB olive oil. Heat in cast iron pot, over medium heat brown meat (about 15 min). Transfer meat to a plate, set aside.

Over medium heat soften chopped vegetables & pancetta (about 5 min):

  • 2 oz pancetta
  • 2 carrots
  • 1 celery stalk
  • 1 yellow onion
  • 1 clove garlic
  • 2 TB parsley
  • 4 fresh sage leaves
  • 1 tsp fresh rosemary

Deglaze pot with 1 C white wine: simmer and stir with wooden spoon about 1 min.

Return venison to pot, add following and cook, covered on low 2 hrs:

  • 2 C meat stock
  • 1 C chopped tomatoes (if use 14 oz can,  use juice from can with meat broth to make 2 C broth)
  • 1 TB capers chopped
  • 2 whole cloves

Remove meat with slotted spoon. Use hand mixer to puree sauce. If sauce too thin, boil to reduce. Return meat to pot, sprinkle with chopped parsley.