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RECIPE
Serves 2

A CookTale

On Mulberry Street in New York’s Little Italy, the next ten days celebrate The Festival of San Gennaro. How vividly I recall many September evenings being pushed thorugh the mass of humanity strolling with Funnel Cakes, Zeppoles, Cannolis and of course Sausage and Peppers on a Hogie Roll held tightly in their hands. Last evening though 110 miles away, our dinner was strictly Neopolitan. I must readily admit it was by coincidence…

INGREDIENTS

4 Links of Italian Sausage (sweet & hot or all sweet)
2 TB of Butter & more as needed
1 TB of EVOO & more as needed
1 Medium Onion (sliced on a mandoline)
1 Medium Red Onion sliced on a mandoline)
4 Garlic Cloves (thinly sliced)
1 Large Red Bell Pepper (sliced)
1 Green Bell Pepper or Green Frying Pepper (sliced)
1/2 TB of fresh Basil (cut to a chiffonade)
1/2 TB of dried Oregano
1/4 Cup of White Wine
Kosher Salt & Black Pepper

METHOD

1. Place the Sausage in a large saute pan over medium heat, & brown on all sides. Remove from skillet, & slice into pieces.
Set aside.

2. Melt 1 TB of Butter in the skillet. Add both of the Onions & the Garlic slices. Saute until translucent & tender. Remove to a bowl. Set aside.

Note: It’s Important to saute each vegetable seperately & combine them in the final stage of cooking. This gives you complete cooking control over each ingredient.

3. Add a TB of Butter & 1/2 TB of EVOO to the pan. Add the Red Bell Pepper & the Green frying or Bell Pepper, saute until tender & beginning to char. sprinkle on the dried Oregano.
Set aside.

4. Return the sliced Sausage to the pan. Reduce heat to medium low, & cook for no more than 5 minutes, or until the Sausages are cooked.

5. Return the Onions & the Peppers to the pan with the Sausages & gently toss them all together. Season to your taste with Salt & Pepper, add the Basil chiffonade, & prepare to plate.

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