The other week I took a road trip to visit the Regalo Olive Farm in Ojai, CA. The olive orchard was beautiful and offered a nice variety of exquisite olive oils, which I had an opportunity to sample! One was made with Spanish olives, one with Italian olives, and another was their Farmhouse blend.
Regalo Olive Farm also makes a variety of infused balsamic vinegars ranging from pungent honey ginger to fragrant lemongrass to fruity blackberry (my favorite!).
Perhaps the biggest surprise about Regalo Olive Farm was the host of the tasting, interior designer Carolina Gramm. Upon meeting her, I was struck by her aura, the way a trail of elegance followed her wherever she went. I couldn’t put my finger on it, but she looked so familiar. Turns out, Carolina is kind of a big deal! She was a leading fashion model who was the face of Chanel No. 5 back in the 80s. That evening, I went online and looked up Chanel No. 5 ads, and sure enough, there she was, looking as stunning as ever.
Carolina also happens to be a phenomenal cook, and she graciously shared several of her recipes with me. Below is her recipe for Kale and Andouille Sausage. It calls for Saba, a grape must reduction which is thicker and sweeter than the balsamic vinegars we get in grocery stores. If you don’t have Saba, you can substitute it with balsamic vinegar.
I made this the other night and it was delicious! The Saba brought out all the flavors of the other ingredients, and its tinge of sweetness balanced nicely with the spiciness of the sausage. Thank you Carolina for sharing this recipe with me!
Carolina Gramm’s Kale and Andouille Sausage with Saba
- In a cast iron pan, sauté the sausage over medium-high heat until lightly browned on both sides. Remove from pan and let rest on a paper towel.
- Add the shallot slices and garlic to the pan. Saute until translucent. Add the grated carrots and stir for one minute. Add the kale and raisins. Cover with a lid and slow cook till kale is wilted.
- Add the sausage and continue to cook until some of the excess liquid dries up. Add salt and pepper to taste.
- Serve right away with a drizzle of extra virgin olive oil and Saba.