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RECIPE
Serves 2

A CookTale
To say we love Italy and its diversity of foods would be an understatement. In the years of our visits, I thought I knew about Italian food. Actually, I knew very little. That is not to say that we didn’t dine across their spectrum of eateries. Lunches at a simple Trattoria or Taverna, dinner every evening at a fine Ristorante. And we ate very well. I had a friend who claimed “In Italy if you don’t see the cook in his undershirt, sweating over a blazing wood fire, grilling great scented meats, pass it by”. Sound advice. Last evening’s menu, oven roasted sausage with onions and peppers was a adapted from the most reliable Italian source, Rao’s Restaurant in NYC. The broccoli rabe is a dish that over timeI have refined and perfected .

RECIPE Oven Roasted Sausage, Onion & Pepper

INGREDIENTS

2 Sweet Italian Sausages
2 Red Bell Peppers, cored, seeded & sliced
2 Large Onions, thinly sliced
3 Garlic Cloves, thinly sliced
Salt & Pepper, to taste
1/4 Cup of EVOO

METHOD

1. Preheat the oven to 400F.
2. Place Sausages in a roasting pan. Add the Peppers, Onions, Garlic, & Salt & Pepper. Drizzle with EVOO.
3. Roast the Sausages & Vegetables for approximately 1 hour, turning occasionally, until they are nicely browned.
4. Arrange on a platter and serve.

Recipe adapted from “Rao’s: Recipes From The Neighborhood,” by Frank Pellegrino

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