Pellegrino Artusi, author of the famous Italian cook book “Science in the Kitchen and the Art of Eating Well”, wrote: “It is a common dish but I take it into account because of that sweet and sour grapes. It could please someone.”
So here’s this simple but typical recipe from my home region, Umbria.
- 12 sausages
- 40 white grapes
- extra virgin olive oil
Heat a drop of oil in a large sauce pan.
Simmer the sausages in a little water. When the water has evaporated add the grapes cutted in half.
Lower the flame and simmer for 20 minutes. Salt to taste.