One year ago this week All The Best opened its gorgeous newly renovated store. We’re throwing a great party to celebrate. For four days (Thursday, Feb 23 to Sunday, Feb 26) join us to enjoy featured tastings every day and lots of fabulous deals on many of your favourite foods.
Take home a simple tasty supper: Alba Lisa locally made gourmet soup, our popular Margherita Pizza with Caesar Salad and add dessert of Belly Callebaut chocolate ice cream with handmade peppermint patties or a streusel-topped coffee cake packed with chunks of fresh Ontario apples… natural, fresh, delicious food all available at great savings.
Toscano in Tavola Tomato Basil Sauce is on special too. It’s imported from Italy with excellent fresh tomato flavour and has become one of our favourite pantry basics. Recently we grilled a few Baco Noir sausages, locally made by Angelo Bean and teamed them up with Giovanni Fabbri artisan pasta and Toscano in Tavola sauce… a super tasty supper with real Mediterranean flavour and extra quick and easy to prepare.
We recommend that you give Angelo’s sausages a try. They’re especially delicious, made from pasture-raised local Berkshire pork and infused with concentrated high quality wine. Try Angelo’s recipe for Ragu di Salsiccia & Funghi Misti (Sausages & Wild Mushroom), another delicious super easy dish including his riesling-flavoured sausages…
RAGU DI SALSICCIA & FUNGHI MISTI (Sausage and Mushroom Ragu)
½ cup (125 ml) dried porcini
1tbsp (15 ml) extra virgin olive oil
1 onion, finely chopped
2 Angelo Bean’s Riesling sausages, casings removed
1 1/2 (375 ml) cups sliced cremini mushrooms
2 king mushrooms, sliced
1 sprig fresh thyme
½ cup (125 ml) white wine
¼ cup (60 ml) grated aged pecorino or Parmigiano-Reggiano
Kosher or sea salt
Freshly ground black pepper
Pasta (Cavatelli, Stracci, Ziti, Rigatoni )
In a bowl, cover porcini mushrooms with hot water. Set aside to soak for 10 minutes. Remove mushrooms from water and chop roughly. Strain soaking liquid to remove any sand and reserve about ¼ cup (60 ml). Set aside.
In a large skillet, heat oil over medium heat. Add onion and sausage and sauté, 4 to 6 minutes. Add mushrooms and sauté until lightly browned. Add wine, porcini soaking liquid and thyme. Lower heat and simmer for about 5 more minutes.
Cook pasta in a large pot of boiling lightly salted water until just tender. Drain well. Save about a cup of the cooking water. Add pasta to the ragu. Add grated cheese and a little of the reserved pasta water. Stir and simmer over low heat until liquid is reduced to form a velvety broth. Season to taste.
Angelo suggests: “If you like a special presentation, sauté the thinly sliced King mushrooms separately until golden. Decorate each plate with a slice or two of mushroom and shavings of Parmigiano and cracked pepper.”
All the best,