This recipe brings me back to our time at our farm in Assisi. Fall was very busy as our agriturismo B&B was often full with guests who had come to enjoy the beauty and aromas of the Umbrian countryside. A simple sheet pan dinner was often a life saver after a long day and gave us the time to finally sit in the garden and enjoy the sunset.
Here in Rome, we don’t have the same views from home, but the golden hour at Colosseum, just 15 min from where we live, is not bad at all.
Recipe
Ingredients
- 2 best quality pork sausage (200 g /7-8 oz)
- 4 small zucchini
- 1 tablespoon raisins
- 2 cloves of garlic, unpeeled
- 2 teaspoons extra virgin olive oil
- a handful of fennel leaves or flat leaf parsley
Directions
Preheat the oven at 210 °C (410°F), use the fan if available.
Clean and top the zucchini, then cut them into 1/2 cm (1/4 inch) thick slices. Place in a sheet pan or a thin oven pan and mix with salt, black pepper and olive oil. Add raisins, garlic cloves and the sausages, cut crosswise into 4 pieces each.
Roast for approximately 30 minutes until the sausages are nicely browned and the zucchini cooked through. Fan works wonderfully with this recipe, but make sure to check and stir every 10-15 minutes to avoid scorching the ingredients.
Once ready, press the garlic out of the skin and mix it with the other ingredients, sprinkle with fennel fronds or chopped parsley and serve immediately.
