Mario Batalis Sausage Ciabatta Stuffing Recipe 395

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SPICY STEWED SAUSAGES WITH THREE PEPPERS A LA MARIO BATALI



Spicy Stewed Sausages With Three Peppers a La Mario Batali image

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

2 lbs sweet Italian sausage, pricked all over with a fork
3 tablespoons extra virgin olive oil, plus more for brushing
2 red bell peppers, cut into 1-inch dice
2 green bell peppers, cut into 1-inch dice
2 yellow bell peppers, cut into 1-inch dice
1 medium red onion, thinly sliced
1 small fennel bulb, trimmed cored and thinly sliced
4 serrano chilies, seeded and thinly sliced crosswise (we used only 2)
1 habanero pepper, seeded and thinly sliced (we cooked it whole, just piercing it slightly)
salt
1 cup dry red wine
1 cup freshly grated pecorino cheese (3 ounces)
crusty bread, for serving

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)



Mario Batali's Sausage Ciabatta Stuffing Recipe - (3.9/5) image

Provided by Jan_C

Number Of Ingredients 11

4 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 pound fennel sausage, casings removed
1 yellow onion, diced
1 bulb fennel, thinly sliced; fronds reserved
1 cup chestnut, roughly chopped
1 apple, peeled and diced
5 cups ciabatta, cubed and toasted
1/4 cup fresh Italian parsley (chopped)
2 1/2 cups chicken stock
1/2 cup melted butter

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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