| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
December 19 |
1 |
servings |
INGREDIENTS
| 3 |
|
Bell peppers of assorted colors; sliced thin |
| 2 |
|
Onions; sliced thin |
| 2 |
lg |
Garlic cloves; minced and mashed |
|
|
; to a paste with a |
|
|
; pinchof salt |
| 1/4 |
ts |
Fennel seeds |
| 1/4 |
c |
Olive oil |
| 1 1/2 |
lb |
Fresh hot Italian sausages; cut into 4-inch |
|
|
; lengths |
|
|
Six; (4-inch) squares of |
|
|
; Thick Focaccia |
INSTRUCTIONS
In a large skillet saute the bell peppers, the onions, the garlic paste,
and the fennel seeds in the oil over moderately high heat, stirring, until
the vegetables are browned lightly, cook the mixture over moderate heat,
stirring, for 5 minutes, or until the vegetables are softened, and season
the mixture with salt and pepper. While the vegetables are cooking, in a
well-seasoned ridged grill pan or large skillet grill the sausage lengths
over moderately high heat, turning them once, for 6 to 10 minutes, or until
they are cooked through, and halve them lengthwise.
Halve the focaccia squares horizontally, leaving one edge uncut to form a
hinge, and fill them with the pepper mixture and the sausage.
Serves 6.
Gourmet December 1991
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