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MARIO BATALI Grilled Hot Italian Sausage with Peperonata

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ingredients
GRILLED HOT ITALIAN SAUSAGE WITH PEPERONATA
4 hot Italian sausages (pricked with fork)
4 ciabatta rolls (sliced, grilled, to serve)
PEPERONATA
2 tablespoons olive oil
1/2 Spanish onion (peeled and thinly sliced)
2 small red bell peppers (cut into thin strips)
2 small yellow bell peppers (cut into thin strips)
2 serrano chilies (seeded and cut into thin strips)
2 teaspoons anchovy paste
2 tablespoons sherry vinegar
1 teaspoon fresh oregano (finely chopped)
PORCINI MUSTARD
1/2 red onion (peeled and finely chopped)
1 cup balsamic vinegar
2 ounces dried porcini mushrooms
1/4 cup Dijon mustard
1/4 cup olive oil
1/4 cup canned black truffles (finely chopped or grated)

directions
Preheat grill or grill pan to medium-high heat. Add sausages and cook until charred and cooked through, about 6-8 minutes. Remove and keep warm.
Brush ciabatta with olive oil and place on the grill. Grill until lighty charred and toasted on both sides, about 2 minutes per side.
For the Peperonata:
Place large skillet on grill, add olive oil and heat over medium-high heat until shimmering. Add the onion, bell peppers, serranos, anchovy paste and season with salt and pepper. Cook until the vegetables begin to soften and brown on the edges, about 4 minutes. Add the vinegar and cook over moderate heat, stirring occasionally until the peppers are tender, about 5-7 minutes. Add the oregano and stir to combine. Remove and keep warm.
For the Porcini Mustard:
In a medium, heavy-bottomed saucepan, add onion, vinegar, 1 cup water and mushrooms and bring to a boil. Reduce to a simmer and cook until the liquid is reduced by half. Remove from the heat and allow to cool in a large bowl.
Place the cooled mixture into the bowl of a food processor and puree with the mustard and olive oil until combined. Place the mixture in a strainer to remove mushroom and onion solids. Add black truffle and stir to combine.
Place peperonata on plate or platter, top with Italian sausage and serve with Porcini mustard and grilled ciabatta.
Tip: Porcini Mustard can be refrigerated for up to 2 weeks in an airtight container.

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