Chef Bretto and the Salsiccia di patate Barche (Sausage Potato Boats) Recipe

Sausage Potato Boats Recipe by Chef Bretto
Sausage Potato Boats Recipe by Chef Bretto
AKA  Salsiccia di patate Barche
Buongiorno miei amata amici!
In Italian life, the world revolves around the family and the table. Perhaps this is why more people in the USA are seeking to establish Italian traditions in their own homes. 

It is common in Italy for the family to work collectively on the meal preparation. Whether making tortellini or ravioli, removing the leaves off the herbs, grating the cheeses, or shelling the shrimp, etc…the family often gathers around the table and socializes while completing these labors of love.

Today, it is my privilege to introduce you to a new chef in my kitchen. Chef Bretto, while only 9 years old, brings more knowledge of cooking to the kitchen than I did when first married (and I knew how to make homemade candy and pies already, but not much about cooking main dishes). 
Chef Bretto sharing his Salsiccia di patate Barche (Sausage Potato Boats) Recipe.
Chef Bretto sharing his Salsiccia di patate
Barche (Sausage Potato Boats) Recipe.
Chef Bretto started watching “foodie” shows when he was young and I sheepishly confess, it was NOT with me, but rather with his older sister and his nonna (grandma). He developed this passion apart from me. 

He was crushing on Rachel Ray before I knew she existed. He would ask me why I did not use certain herbs or why I do not make particular dishes for our dinner. Brett inspired me to gain knowledge of cooking and venture out of my comfort zone to try new dishes. 

This week, I developed a new family friendly Italian recipe, as is often my goal, since I have small children as well as grown children in my household. 

Chef Bretto insisted on being the culinary hand that put this masterpiece together. It went over huge; every kid in our family went back for seconds. I consented for Chef Bretto to name it since he took the honor of composing our scrumptious meal. He has thus christened it, “Salsiccia di patate Barche” or “Sausage Potato Boats.” Hope you enjoy it as much as we did! 

 Salsiccia di patate Barche (Sausage Potato Boats) Recipe:

Ingredients:

  • 8 potatoes
  • Olive oil
  • Sea Salt (fine or coarse)
  • 2 Tablespoons of Olive Oil
  • 1 Bay Leaf
  • 2 Tablespoons of minced/finely chopped onions
  • 2 Tablespoons of minced/finely chopped garlic
  • A shake of Red Peppers (I use red chili powder when keeping it family friendly or use red pepper flakes to spice it up)
  • 1 lb of Italian Sausage (I use Johnsonville's Sweet Italian Sausage Links which add basil for the sweetness or mild for family friendly, hot for spicing it up)
  • Splash of dry white wine (enough for deglazing)
  • 1 Cup of Heavy or Whipping Cream  (Italians do not really use Sour Cream, though they often use Heavy Cream and Balsamic Vinegar in the same recipe which is much the same as Sour Cream. You can substitute 1 cup of sour cream for the cup of heavy cream and tablespoon of vinegar)
  • 1 Tablespoon of Balsamic Vinegar
  • 2 Tablespoons of Chives (Fresh or Freeze dried)
  • 1 cup of Milk
  • ½ Cup of Butter
  • Fresh or Dried Parsley, chopped
  • Fresh or Dried Basil, chopped
  • Couple of dashes of white pepper
  • 1 or more cups of Parmesan and Romano cheese blend
  • 8 Tablespoons of Italian Seasoned Bread Crumbs
  • Melted Butter

Directions:

  1. Preheat the oven to 350 degrees.
  2. Prepare a baking pan (such as a jellyroll pan 11X17 pan with a lip) with a sheet of baking paper or foil.
  3. Scrub the skins of the potatoes clean and then pat dry. Oil the outside of each with olive oil and then rub some sea salt on them and place on the pan. Put in the oven and cook for 1 hour. The oil and salt make for a DELICIOUS skin on the outside of the potato.
  4. About ½ hour before the finish cooking, put 2 T of olive oil and the bay leaf in a skillet. When the oil is heated, add onions, garlic, and red pepper. Cook for about 5 minutes. (Always make sure the oil is heated before adding or it will make your onions greasy, but never so hot that it is starting to smoke.)
  5. Add the Italian Sausage to the skillet and mix it in with the onion and garlic mixture. Cook until Italian Sausage is no longer pink or lightly browned.
  6. Deglaze the pan with a splash of white wine. (I pull my pan off the burner when adding the wine to ensure we don’t start a fire, then put it back on the heat and stir.)
  7. Check to see if your potatoes are finished when baked for one hour by piercing with a knife to see if they are tender. Sit them aside to cool for about 10 minutes before proceeding. 
  8. Take 1 cup of heavy cream and place it in the large mixing bowl. Add one tablespoon of Balsamic Vinegar to it. Remember, if you don’t want to take this step, you can just use sour cream in place of the heavy cream and vinegar. After about 5-10 minutes, stir in the chives and sit aside.
  9. When potatoes are cool enough to handle, slice lengthwise in half. Scoop out the softened potato out of the center of each and place into a large mixing bowl with the cream mixture in it, but be sure to leave a thin lining of potato on the skins (if you remove too much potato…the skins will tear or collapse). Leave the potato boats on the baking pan.
  10. Mash the potatoes (we use a hand masher to leave them a little chunky). Add the butter and milk.  Stir in the parsley, basil, white pepper, and cheese.
  11. Pour the contents of the skillet into the potato mixture and finish combining.  
  12. Spoon the potato mixture back into the potato skins. Use it all, it is okay to mound it up on top.
  13. Sprinkle the tops of the potato boats with the breadcrumbs and then drizzle butter over the breadcrumbs.
  14. Place in the oven and cook for about 30 more minutes at 350 degrees.
  15. Serve hot with a side of salad or a green vegetable. 




    10 comments:

    1. Uh yes, I know Giulianna, I think she's French, not Italian! LOL... Man, this looks like a GREAT recipe! Daveh

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    2. Thanks for the great recipe! I can't wait to try it. Keep up the great work, my oldest son went to culary school because just like his mother (me) - he had a love of cooking! Thanks again and happy cooking!!! Melanie Arndt (a friend of your mom)

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    3. Sounds like your going to a great little cook. My granddaughter Paige also cooks and quite well for her age.(13)Keep up the good work. You could take over Emeril's job. My ganddaughter makes a mean Pizza Dip.

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    4. Grazie Davide! Chef Bretto will someday be teaching the likes of you and me! :) Thank you for taking the time to check out his cooking!

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    5. Grazie Melanie! I knew your son worked in the restaurant business, but I did not realize he went to culinary school. Very cool! I have no idea if that will be Chef Bretto's goal, he also has a passion for meteorology. Whatever he aspires to, he will do well, as he is a very passionate kid! Thank you for taking the time to leave my guest chef a comment, he will love it! :)

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    6. Grazie Regina! Paige will have to share her pizza dip recipe. That sounds delicious! I think it is wonderful when kids want to be in the kitchen and learn valuable skills. Chef Bretto receives powerful lessons in math and following directions when cooking. Thank you for taking the time to share a comment with Chef Bretto! :)

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    7. Looks awesome Chef Bretto!! I'm looking forward to eating in your restaurant someday!!! Kudos to the newest Chef in the household!!!! Looking forward to seeing more or your awesome dishes!!

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    8. Hello My Favorite Chef Bretto~
      I love the new recipe that you prepared for the family dinner....Salsiccia di patate Barche (Sausage Potato Boats) Recipe! I will have to try to make this without you... I wish you could be here to help me with this recipe. It looks delicious. Who knows maybe one day you will be able to go on the Rachael Ray Cooking Show and be her assistant chef. She would love you and your new love for Italian Cooking. Sending my love and a hug... You make your Nonna Gummi so proud.

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    9. Shanda, thank you so much. It was awesome! I wonder if he will have a restaurant. We watched a show called "The Opener" last night after "Cake Boss" and it was based on what it takes to get a restaurant rolling. A LOT of work!!! :)

      Chef Bretto will be making many more guest appearances!

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    10. Nonna Gummi,I do have to thank you for taking the time to watch food network type cooking shows with the your grandkids to get me rolling in the kitchen. :)

      I think Chef Bretto is still upset with Rachel Ray for not showing up at Thanksgiving dinner a few years back when I made a joke that he took serious. Hee hee! She broke his heart!!!

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    Thank you for taking the time to share your heart with us!