| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Italian |
March 1992 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Garlic cloves; minced |
| 2 |
ts |
Sugar |
| 1 |
ts |
Anchovy paste |
| 1/4 |
c |
Fresh lime juice |
|
|
Two; (2-inch) jalapeno |
|
|
; chilies, minced, |
|
|
; including the seeds |
|
|
; (wear rubber |
|
|
; gloves) |
|
|
Eight 10-inch wooden skewers; soaked in water to |
|
|
; cover for 30 |
|
|
; minutes |
| 1 |
lb |
Fresh sweet Italian sausage links; cut into |
|
|
; 3/4-inch-thick |
|
|
; pieces |
| 1 |
lb |
Eggplant; cut into 1-inch |
|
|
; cubes, blanched in |
|
|
; boiling salted |
|
|
; water for 1 minute, |
|
|
; and drained |
INSTRUCTIONS
In a bowl whisk together the garlic, the sugar, the anchovy paste, the lime
juice, the jalapenos, and salt and pepper to taste. On each skewer thread
alternately 4 pieces of the sausage and 4 pieces of the eggplant, arrange
the kebabs in one layer in a shallow dish, and pour the jalapeno mixture
over them. Let the kebabs marinate, covered and chilled, for 2 hours or
overnight. Broil the kebabs on the oiled rack of a foil-lined broiler pan
under a preheated broiler about 4 inches from the heat, turning them once,
for 15 minutes, or until the sausage is cooked through.
Serves 8 as a first course or 4 as an entree.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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