SPICY STEWED SAUSAGES WITH THREE PEPPERS A LA MARIO BATALI
This recipe is so good! The heat was a little too excessive for me - however I loved it! ""This is my take on the Little Italy classic," says Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival". Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta! F&W.Magazine, September 2006.
Provided by Manami
Categories Pork
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Light a gril or girll pan & brush the sausages lightly with oil and grill over a medium-hot fire, turning, until nicely charred and just cooked through, about 16 minutes total.
- Set a large cast-iron skillet on the grill or stove and add the 3 tablespoons of olive oil.
- Add the peppers, onion, fennel and chiles and cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
- Season with salt.
- Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes. Remove from the grill and sprinkle half of the pecorino cheese over the sausage and peppers.
- Serve with a nice crusty bread or ciabatta bread, passing the remaining pecorino at the table.
- * Zinfandel(search for berry flavored) , which came to the United States from Croatia (by way of Italy), has the spicy heft needed to pair with Batali's stewed sausages.
Nutrition Facts : Calories 282.3, Fat 15, SaturatedFat 4.5, Cholesterol 34, Sodium 665.6, Carbohydrate 13.3, Fiber 2.7, Sugar 3.2, Protein 19.9
MARIO BATALI'S SAUSAGE CIABATTA STUFFING RECIPE - (3.9/5)
Provided by Jan_C
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, add the oil and then crumble the sausage into the pan and cook until fat begins to render and sausage begin to crisp. Add the onion, fennel, chestnuts, apples, and cook, stirring occasionally, until sausage is and cooked through. In a large bowl, place the cubed bread and pour the cooked sausage mixture over top. Sprinkle with parsley, and pour the stock and butter over the top and toss to combine. Spoon mixture into a 9x13 baking dish and cover with foil. Bake for 30 minutes, uncover, and bake until top is golden and crisp. Serve garnished with the fennel fronds.
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