Italian sausage pizzaiola bill lawrie rggw25a
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Italian sweet sausage, remo |
2 | teaspoons | Olive oil |
½ | pounds | Mushrooms, sliced |
¼ | cup | Chopped onions |
1 | Red bell pepper, roasted, s | |
6 | ounces | Jar marinated artichoke hea |
8 | Kalamata olives, pitted & c | |
2 | Garlic cloves, chopped | |
6 | Plum tomatoes, cut into 1/4 | |
½ | teaspoon | Italian seasoning |
4 | tablespoons | Chopped fresh basil |
Salt & freshly ground black | ||
8 | Small or 4 large French sou | |
4 | tablespoons | Grated Romano cheese |
Cubed |
Directions
ITALIAN SAUSAGE PIZZAIOLA
Brown sausage slowly, rendering as much grease as possible. Submerge sausage in boiling water for 10-15 seconds to allow more grease to float away. Saute mushrooms, onions, red pepper, artichoke hearts, olives, garlic in olive oil until crisp-tender, about 3-4 minutes.
Add tomatoes, Italian seasoning, basil and sausage. Reduce heat and simmer until it is of the right consistency. Add salt & pepper to taste. Meanwhile, cut tops off rolls and hollow them out. Then place in 350F oven for a few minutes until crusts are crisp. Fill each roll with sausage/vegetable mixture. Sprinkle Romano atop each roll and place under broiler just until cheese starts to melt. Serve this alongside a green salad with Italian dressing* and a glass of Bardolino or Chianti. *If you make your own Italian dressing, save the artichoke marinade to mix into the dressing. Serves 4. Enjoy.
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