Friday, April 9, 2010
Casserole of squash, braised onions, and sausage
Our second night of pork was not quite as successful as our first. Actually, the flavor was fine, but the presentation of the casserole left, I felt, something to be desired, and it was too salty and sweet. In any case, we first prepared the ingredients: braised/caramelized onions in red wine, squash lightly breaded in flour-and-thyme and lightly fried, and pork sausage meatballs cooked in their own fat. Then we assembled and baked the casserole. The end-result was saved by generously covering the casserole with grated parmesan.