Salsicce E Peperoni Fritti
(Fried Sausage and Peppers)
This is one of the first dishes we make with the new crop of peppers from the Artisan Gardens. In fact, this year it was the first dish made.
8 Lg. Peppers - green 4 Med. Sausages - turkey or pork 4 Cloves Garlic - chopped 1/4 Cup Olive Oil - Extra virgin Q.B. Salt and pepper Q.B. Hot pepper flakes or a hot peperoncino
Cut the tops off of the peppers, and then slice them into strips. Halve the strips. Place in a fry pan large enough to hold all of the ingredients, and to which all of the olive oil has been added.
Remove the skin from the sausages, and cut into 1 inch pieces. Add to the pan along with the chopped garlic. Add the hot pepper at this time if using it.
Turn the heat on to medium hot. Add salt and pepper to taste. Fry the sausages and peppers until they begin to brown and turn a uniform opaque color. the pan will have do be stirred form time to time. Do not cover the pan.
After all the peppers are opaque, add 1/2 cup of water, and turn the heat down to medium. Cook until all of the water has evaporated. Repeat this step one more time. When all the second batch of water has evaporated, add a tablespoon or so of additional olive oil and turn to heat to high. cook, stirring all the while for a minute or so.
Serve hot with a Pane Casereccio. In fact, one of the best ways to eat sausage and peppers, either freshly made or in leftovers is to make a sandwich of them. When making sandwiches, we tend to use a Ciabatta, and cut it lengthwise. The crust absorbs the oil and helps to keep all of the pieces in place.
Last updated on:07/22/01 03:52:04 PM