|Italian Sausage with Carmelized Onions and Roasted Peppers |
-- was served over polenta with Romano cheese
Another great recipe from The Frankies Spuntino Kitchen Companion and Cooking Manual. While at times this cookbook seems almost too elementary, the Frankies share some great technique ideas. [Please click on the link to buy the book and support my tiny amazon commission. I won't print full recipes from other peoples cookbooks without permission. Plus, the book is worth it, a good resource and enjoyable read].
In the case of sausage with peppers, there are several keys that make this a truly above-average or better dish:
- Parboil Italian sausage links for 15 minutes, partially submerged in liquid in a large saute pan (sausage still won't be cooked through).
- Roast red and yellow (and green if you want) peppers separately, grilled or broiled; peel in the usual manner, slice and reserve.
- Carmelize onions on their own, before other ingredients are combined.
The technique of cooking several ingredients separately is common in some super high end kitchens (think Thomas Keller) to allow each ingredient to be cooked to a desired done-ness and retain it's texture at a desired level. The opposite approach - creating a melthing pot of flavors, has is own distinct benefits. I like what happens in this dish - as it takes an immigrant classic and brings it up a level.