After attending mass, feasting on a mouthwatering brunch caps off a church service nicely. When mass is over, the topic of where to dine on a good brunch pops up. Usual parishioners take turns hosting friends over for a delightful Sunday brunch. When the time comes for me to serve up a tasty brunch, I use my favorite recipes. Buffet style brunches are popular among guests. I do an Italian spin on brunch. From my kitchen to yours, have a wonderful Brunch!
In my kitchen, Italian style brunch has become a guest favorite. The menu consists of penne tossed with homemade sausage meatballs and a light vegetable filled sauce. Try to keep the sauce light for brunch pasta platters because it goes better with scrambled eggs. Next up, we have fried red potatoes. The combination of scrambled eggs pasta, meatballs, and potatoes will keep guests coming back.
Start with sausage meatballs. Preheat oven to 350 degrees. Take two pounds of ground sausage and place in a large mixing bowl. Crack in one egg. Take a rolling pin or food processor and smash up one sleeve of saltine crackers. Add one cup of finely chopped onion and green pepper mixture, then add a clove of garlic. Next, use salt, pepper chopped parsley, and basil to taste. Mix all the ingredients by hand. Roll into balls at least one inch in diameter. Bake until meatballs are finished, the meatballs usually cook 15 – 20 minutes. Please check meatballs carefully, cook times differ depending on oven.
Light tomato sauce with green pepper and onions are next on the prep list. Start by chopping a clove of garlic. Place in pan with a light coating of olive oil. Chop up onion and green pepper, and then toss into the heated olive oil, and then sauté. Throw in chopped Roma tomatoes. This cook cheats a little. Two or three mini cans of V-8 go into the sautéed ingredients. Next, add salt, pepper, basil, and parsley to taste. Toss in with boiled penne noodles. The pasta dish is the best part of the brunch.
Nothing makes your brunch pop like fried potatoes. Dice some red tomatoes (leave red skins on). Place some olive oil in a skillet. Add chopped garlic, salt, pepper, parsley, basil, and red potatoes. Fry until the potatoes are crispy. Toss in fresh grated Parmesan cheese. Serve all this with scrambled eggs. Enjoy brunch!