| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Pork, Sausage, Sandwich, Peppers |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Italian sweet sausage, remo |
| 2 |
ts |
Olive oil |
| 1/2 |
lb |
Mushrooms, sliced |
| 1/4 |
c |
Chopped onions |
| 1 |
|
Red bell pepper, roasted, s |
| 6 |
oz |
Jar marinated artichoke hea |
| 8 |
|
Kalamata olives, pitted & c |
| 2 |
|
Garlic cloves, chopped |
| 6 |
|
Plum tomatoes, cut into 1/4 |
| 1/2 |
ts |
Italian seasoning |
| 4 |
tb |
Chopped fresh basil |
|
|
Salt & freshly ground black |
| 8 |
|
Small or 4 large French sou |
| 4 |
tb |
Grated Romano cheese |
|
|
Cubed |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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