A
abooja
Guest
Hey guys,
I was stuck in Brooklyn all weekend, but that didn't stop me from preparing my weekly feast for race weekend.
This time, it was a two-parter -- Saturday's dinner easily converted into Sunday's linner (dunch?). I've been trained from an early age to eat dinner on Sunday afternoons. Must be an Italian thing.
Part One: The Sausage & Pepper Sandwich
- grilled Italian sweet sausage with fennel
- real Italian bread
- red, yellow, and green bell peppers
- Vidalia onions
Part Two: Mock Puttanesca
This one requires a bit more explaining. Real puttanesca contains anchovies and capers (blech!), so this is really nothing at all like it. I just started calling it that, and never bothered to come up with a better name. Sausage ragu probably makes more sense.
- whole, plum tomatoes
- calamata olives
- leftover grilled sausage, broken up
- leftover fried peppers and onions
- garlic
- fresh basil
- rigatoni (Barilla, of course!)
- Parmesan and Romano cheeses
Man, I have to admit -- both these dishes were amazing. Sausage & peppers are easy enough, but I never make it. I can't get good Italian sausages in my new neighborhood, plus they're incredibly fattening. I've made the Mock Puttanesca many times before, but I usually use ground pork or pan fry whatever kind of lame Italian sausages I can find near me. I also usually roast red peppers, not fry a bunch of different colored ones. This version certainly came out the best. I wish I hadn't left the extra quart of "gravy" (as my father calls it) with my folks.
I'll post the 2nd photo separately.
I was stuck in Brooklyn all weekend, but that didn't stop me from preparing my weekly feast for race weekend.
This time, it was a two-parter -- Saturday's dinner easily converted into Sunday's linner (dunch?). I've been trained from an early age to eat dinner on Sunday afternoons. Must be an Italian thing.
Part One: The Sausage & Pepper Sandwich
- grilled Italian sweet sausage with fennel
- real Italian bread
- red, yellow, and green bell peppers
- Vidalia onions
Part Two: Mock Puttanesca
This one requires a bit more explaining. Real puttanesca contains anchovies and capers (blech!), so this is really nothing at all like it. I just started calling it that, and never bothered to come up with a better name. Sausage ragu probably makes more sense.
- whole, plum tomatoes
- calamata olives
- leftover grilled sausage, broken up
- leftover fried peppers and onions
- garlic
- fresh basil
- rigatoni (Barilla, of course!)
- Parmesan and Romano cheeses
Man, I have to admit -- both these dishes were amazing. Sausage & peppers are easy enough, but I never make it. I can't get good Italian sausages in my new neighborhood, plus they're incredibly fattening. I've made the Mock Puttanesca many times before, but I usually use ground pork or pan fry whatever kind of lame Italian sausages I can find near me. I also usually roast red peppers, not fry a bunch of different colored ones. This version certainly came out the best. I wish I hadn't left the extra quart of "gravy" (as my father calls it) with my folks.
I'll post the 2nd photo separately.