Sicilian Sausage Food

SICILIAN PIZZA WITH SAUSAGE AND PEPPERS

Steps:

• Preheat the oven to 450 degrees F. Drizzle the olive oil in a 10-by-15-inch baking dish or on a rimmed baking sheet. Place the balls of dough side by side in the baking dish and pinch the edges together to make one large piece of dough. Press and stretch the dough so it fills the dish. (If using a baking sheet, press and stretch the dough into a 10-by-15-inch rectangle.) Spread the crushed tomatoes over the dough, leaving a 1-inch border around the edge. Top with the red pepper flakes, cheese, sausage and green pepper. Bake the pizza until the crust is golden brown and the sausage is fully cooked, 25 to 30 minutes. Let cool slightly, then cut into squares.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

SCACCE RAGUSANE (SICILIAN STUFFED FLATBREAD)

Steps:

• Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.
• Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.
• Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.
• Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.
• Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.
• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
• Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.
• Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.
• Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.
• Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.

SICILIAN SAUSAGE & PEPPERS BAKED RIGATONI

Steps:

• Heat oven to 375°F.
• Place sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.
• Bake 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta. Add to baking dish along with the pasta sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.

ITALIAN SAUSAGE, SICILIAN STYLE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Mix all the ingredients and let stand for 1 hour.
• Mix again and then stuff into casings.
• Column: 'Sausages like Mama used to make' Frugal Gourmet News column.

SICILIAN SAUSAGE

Steps:

• Chop meat into bite sized pieces.
• In a bowl mix the seasonings.
• Sprinkle seasonings over the meat.
• Pour the wine into the mixture. Let sit in the.
• refrigerator over night.
• The next day, coarsely grind the meat. Stuff into casings or make patties.
• *Great with Italian rolls and lots of red wine.

SICILIAN SOUP WITH SAUSAGE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add sausage and onion. Saute until the sausage is browned and onion is soft, about 10 minutes. Keep breaking up the sausage as it cooks. Add carrots and celery, stirring often, about 5 minutes.
• Add the tomatoes, parsley, basil, and chicken stock. Bring to a boil. Reduce heat, cover, and simmer for about 10 minutes. Add sugar and stir well. Continue cooking until the vegetables are soft, about 10 minutes.
• Add pasta, salt, and pepper. Cook covered about 30 minutes. Serve warm in bowls with grated cheese on top.
• (**ONLY use Del Monte diced tomatoes with basil, garlic, and oregano or it will not taste the way I think it should.).