if you aren't feeling especially heart smart, this recipe can be enhanced with real sausage; simply slow roast sausage over medium heat until cooked through; about 20 minutes. reserve cooked sausage and use the rendered fat instead of olive oil. the rest of the recipe can be followed accordingly.
the best part of this recipe is that all of the juices get absorbed into the crusty ciabatta for a taste experience second to none. enjoy."Sausage & Peppers"
3 (tricolore!) bell peppers, roasted and cut into 3/4 inch strips
1 LARGE ciabatta loaf
1/4 cup olive oil
4 cloves garlic, thinly sliced
1 HOT serrano, thinly sliced
1 (15oz) can diced tomatoes, drained
1 sprig of thyme
4 links vegetarian sausage (field roast), sliced on the bias
1/4 cup white wine
1/2 cup stock
1 TBS of butter/smart balance (optional)
-- roast the peppers however you see fit; i usually scorch them directly over the burner then steam them in a plastic bag for 20 minutes before removing the skin.
-- preheat the oven to 450, slice the ciabatta in half and hollow out the middle.
1. heat olive oil in a large sauté pan over medium-high heat. add garlic and the HOT serrano pepper, sauté until garlic starts to lightly brown; 3-5 minutes.
2. add tomatoes and thyme, sauté for another 3-5 minutes until tomatoes start to break down. add roasted peppers and white wine, cook until wine has reduced dry. add the sausage, stock and a pad of butter, toss to combine and cook until stock has reduced by 3/4; 4-6 minutes.
4. meanwhile, lightly brush the ciabatta with olive oil and toast on the top rack of the oven until just golden brown; ~6 minutes.
-- arrange toasted ciabatta in the center of a large platter; top with a HEAPING portion of sausage and peppers. tear off pieces of the crust and enjoy like make-shift bruschetta.
© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/
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