Eastside Road, March 23, 2013—EXACTLY THE DINNER I most enjoy here at home, and I did it all myself. Well, nearly all. The little potatoes, about the size of my thumb, came from the Sebastopol Farmers' Market; so did the sausage — Franco Dunn's Toscana sausage, poignant and determined. The garlic and rosemary came from our garden.
I cleaned the potatoes, minimally, and threw them and a few unpeeled cloves of garlic into hot olive oil in a black iron skillet, added the rosemary and salt — good sea salt. They didn't take long, at fairly high heat, covered, to cook; they were soon tender.
Then I sliced the sausages, say three-quarters of an inch thick, and tossed them in as well, and continued cooking, uncovered — Lindsey insisted — until they were done. That's all there is to it.
Green salad, of course.
Cheap Primitivo (Grifone, from Puglia)