WINE & FOOD AFFAIR RECIPES

Main Dish

Gracie's Gourmet Gravy with Dominic's Focaccia

Colagrossi Wines

7755 Bell Road
Windsor, CA 95492
colagrossiwines.com

A rich pork sausage sauce with cream and tomatoes is served with homemade focaccia. It's perfect paired with any of the Colagrossi Italian varietals. If you'd like to include mushrooms in the gravy, add them after cooking the onion and garlic and sauté until tender and lightly browned. The gravy is also delicious over pasta.

Gracie's Gourmet "Gravy"

Ingredients:
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 pound pork sausage, casings removed
  • 2/3 cup chicken stock or white wine
  • 1 can (14 ounces) diced peeled tomatoes with juices
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
Directions:
To prepare the gravy, in a large, heavy fry pan over medium-high heat, melt the butter with the olive oil. Add the onion and garlic and cook, stirring occasionally, until lightly browned. Add the sausage and cook, stirring occasionally, until golden brown. Pour off any excess fat from the pan.

Add the stock to the pan and boil until almost all of the liquid evaporates. Add the tomatoes with juices and simmer, then add the cream and simmer until the sauce thickens slightly. Stir in the cheese. Serve with focaccia (recipe below).

Dominic's Focaccia

Ingredients:
  • 1 3/4 cups warm water
  • 1 tablespoon yeast
  • 1/2 teaspoon sugar
  • 2 teaspoons salt
  • 4 cups all-purpose flour
  • 1/4 cup olive oil
  • Maldon sea salt for sprinkling
  • Chopped fresh herbs for garnish (optional)
  • Extra-virgin olive oil for drizzling
Directions:
To prepare the focaccia, in a large bowl, combine the warm water, yeast and sugar and let stand until the mixture is foamy, 10 to 15 minutes.

Add the salt, flour and olive oil and mix until a dough forms; it should be slightly sticky. Let rise until almost doubled in volume, about 1 hour. 

Oil pans (whatever size you want) and transfer the dough to the pans, filling them about half full. Poke the bread with your fingers to stretch it out and create holes. Let rise for about 30 minutes. Sprinkle with Maldon sea salt and fresh herbs and drizzle with a little extra-virgin olive oil. 

Meanwhile, preheat the oven to 375°F.

Bake the focaccia for about 25 minutes.