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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: September 2, 2012


Serves 2

A CookTale

Whether this is on the menu occasionally or more often, it’s a very satisfying and filling meal. And whether the dish has only Red Peppers or a combination of Red, Yellow and Green, the plate is a visual delight. Another major culinary contribution from our friends in Italy. And there’s always a small plate of leftovers for a delicious luncheon sandwich.

1-1/2 lbs of Sweet Italian Sausage, pricked all over with a fork
3 TB of EVOO
2 Red Bell Peppers, cut into 1-inch dice
1 medium Red Onion, thinly sliced
1 small Fennel bulb—trimmed, cored and thinly sliced
2 Serrano or Jalapeno Chiles, seeded and thinly sliced crosswise
3/4 cup of dry Red Wine
1 C freshly grated Pecorino Cheese (3 ounces)


1. Light an outdoor grill or a large cast-iron grill pan. Brush the Sausages lightly with oil & grill over a medium-hot fire, turning, until nicely charred & just cooked through, about 15 minutes total. Set aside.

2. Add the 3 TB of EVOO. Add the Peppers, Onion, Fennel & Chiles & cook, stirring occasionally, until the Vegetables are softened, about 15 minutes. Season with Salt. Add the Sausages & Wine to the skillet and simmer until the Wine has reduced by half, about 4 minutes. Remove from the grill & sprinkle half of the Pecorino Cheese over the Sausage & Peppers. Serve, passing the remaining Pecorino at the table