Author Notes: It a recipe that my mother made and I improved it to my taste. —Frank Rescigno
pound Italian Hot Sausage (out of casing)
cups Diced Onion
ounces Sliced Mushrooms
2 to 3
ounces Olive Oil
tablespoons Black Pepper (fresh ground if you can)
- In a pot add 1 table spoon of salt and cover potatoes with water and cook till tender. When done remove the potatoes and give them a rough mash (add a little butter and salt and pepper to taste) and set aside. Save water to steam the Spinach.
- In a large sauté pan add 1 ounce of olive oil and add 1 1/2 cups of onions, Hot Sausage (take out of casing and crumble), cook for 5 minutes then add the mushrooms and cook till tender. Add more olive oil if needed. Set aside the pan will use it later
- In a large pot (with potato water) steam all the Spinach and drain. When cool squeeze the spinach to get rid of most of the water
- Now take the cool spinach and chop into pieces and add to the sauté pan with sausage and mushrooms and cook for 6 more minutes. Next add the potatoes to the mixture and mix well blending them together, until they are blended well. Now add 4 ounce stick of butter and keep turning until are fully mixed. Serve with fresh Italian bread.