Spicy Sausage In Carrozza Food

MOZZARELLA IN CARROZZA PANINI

Steps:

• Saute the minced garlic in olive oil in large saucepan. Add the whole anchovy fillets and chiles or red pepper flakes, season with pepper, to taste. Allow to saute in heat for about a minute, then remove from heat. Pour into a bowl, set aside.
• In a small bowl, whisk eggs, seasoning with salt and pepper, to taste. On another plate, place flour, and season with salt and pepper, to taste.
• Heat a large nonstick skillet or a griddle over moderate heat. When it is hot, lightly oil the griddle if it is not nonstick. Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface.
• Spread 1 side of 4 bread slices with the anchovy mixture, dividing it evenly. Top with the sliced rounds of mozzarella, dividing it evenly. Top each with a second slice of bread, buttered side up.
• One at a time, dip the sandwiches in seasoned flour, coating well, then the egg bath. Set them in the skillet or on the griddle. Cook, turning once, until the bread is well browned on both sides and the cheese is molten, about 3 minutes per side. Cut in halves or quarters and serve immediately.

SPICY SAUSAGE IN CARROZZA

Steps:

• In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
• Preheat oven to 375 degrees F.
• Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.
• Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

MOZZARELLA EN CARROZZA

Steps:

• Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
• In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
• In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
• Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
• Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Remove the sauce from the heat and stir in the basil and parsley.

SPICY PIZZA SAUSAGE

Steps:

• In a large bowl, combine all the ingredients and stir well.
• Over medium heat in a large nonstick skillet, brown the sausage, stirring to crumble into pieces of the desired size (I like big-ish chunks rather than "gravel"), about 7 to 9 minutes.
• Drain well.
• Use on your pizza.
• Makes 5 cups (5 servings of 1 cup each, for a large pizza) of pizza sausage - you can put it into Ziplock bags and freeze them for later use, if you like.