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Italian sausage pizzaiola
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| Artist: |
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| Categories: |
Herbs & Spices, Italian, Peppers, Pizzas, Pork, Sandwiches, Sausages, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | ITALIAN SAUSAGE PIZZAIOLA | | 1
| lbs | Italian sweet sausage, remo | | 2
| tsp | Olive oil | | 1/2
| lbs | Mushrooms, sliced | | 1/4
| cup | 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 ?/td> | | 1/2
| tsp | Italian seasoning | | 4
| tbsp | Chopped fresh basil | | | Salt & freshly ground black | | 8
| | Small or 4 large French sou | | 4
| tbsp | Grated Romano cheese | | | Cubed |
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Procedures:
| 1 | Brown sausage slowly, rendering as much grease as possible. | | 2 | Submerge sausage in boiling water for 10-15 seconds to allow more grease to float away. | | 3 | Saute mushrooms, onions, red pepper, artichoke hearts, olives, garlic in olive oil until crisp-tender, about 3-4 minutes. | | 4 | Add tomatoes, italian seasoning, basil and sausage. | | 5 | Reduce heat and simmer until it is of the right consistency. | | 6 | Add salt & pepper to taste. | | 7 | Meanwhile, cut tops off rolls and hollow them out. | | 8 | Then place in 350f oven for a few minutes until crusts are crisp. | | 9 | Fill each roll with sausage/vegetable mixture. | | 10 | Sprinkle romano atop each roll and place under broiler just until cheese starts to melt. | | 11 | Serve this alongside a green salad with italian dressing* and a glass of bardolino or chianti. | | 12 | *if you make your own italian dressing, save the artichoke marinade to mix into the dressing. | | 13 | Serves Enjoy. |
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