Sausages by Raffaella Cecchelli of the Tana dei Brilli in Massa Marittima
From the smallest tavern in Italy, a delicious recipe, perfect for young and old alike
Raffaella Cecchelli, daughter of art for generations, is the repository of a gastronomic tradition that combines home cooking and local raw materials thanks to the close network of producers in the area. La Tana dei Brilli is her osteria in Massa Marittima, the smallest in Italy (10/12 seats inside and a small space outside, in summer) and awarded by many guides.
She has dedicated to Firenze Made in Tuscany his sausages.
"At a time like this, when you need to stay at home, let's take time as a gift, that time we always lack in our hectic everyday life and dedicate it to cooking. For me, cooking has always been an act of love, now it is even more so. Let's try to look positive and everything will be fine..."
Kg 600 potatoes
4 fresh sausages
Gr 150 gr grated parmesan cheese
3 whole eggs
Very little salt to put only in water to boil the potatoes
Pepper and nutmeg q.b.
1/2 liter of seed oil for frying
Boil some potatoes and mash them still hot adding whole eggs, a little grated Parmesan cheese, a pinch of nutmeg, salt and pepper. In plenty of seed oil, fry the sausages deprived of their skin for about 3 minutes, then let them dry on absorbent paper. In a rectangular baking mould, lined with baking paper, put some breadcrumbs at the base, a layer of potato mixture, the fried sausages in a row and finish with another layer of potato mixture. Bake for 30 minutes at 180 degrees. Simple and tasty, very suitable also for children.