Saturday, October 20, 2012

Stuffed Red Peppers with Spicey Italian sausage and artichokes.

All this was purchased at the Farmer's Market! Fresh basil, artichokes, heirloom tomatoes, peppers and Cipollini Onions.

Cipollini wha? You might have seen these saucer like onions at the market or store and decided not to purchase them because 1) they are small and 2) they look ...well, weird. Plus they are a pain to peel.

Never fear...they are worth the time and effort. Why do you ask? They are worth it because they don't have a strong onion smell. I've never cried while peeling them...but, that might be pure luck and finally they are sweeter than regular yellow or while onions.

Best way to peel these babies is one get a really sharp pairing knife and two...amp up on your patience level. The outer skin is really thin and since it's not round like a yellow onion it can be hard to handle. The easiest way to peel the onion is to place them in boiling water for 10 - 15 seconds. Allow to slightly cool and then the layers peel off easily. Same thing you do to peel tomatoes.

My new favorite thing to do. Fry fresh rosemary in Olive oil. The olive oil gets infused and the fried rosemary is fun to eat or chop into salt. See recipe for Rosemary Salt from Giada De Laurentis.

All this was chopped and sauteed in the rosemary olive oil until tender.

Cook Orzo and ground Italian sausage (separately as instructed) and toss in uncooked chopped veggies of fennel, onions and peppers. Toss in a hand full of chopped basil. Stir until combined. You maybe wondering why no "official" recipe? This is a rustic dish...go where your imagination, ingredients and taste buds will lead you. Only suggestion I might make is to be sure to drain the oil from the cooked Italian sausage on a paper towel. If, not the mixture gets too greasy.

Stuff the peppers and top with the homemade heirloom tomato sauce. Cook at 350 for about 30-45 minutes until the peppers are tender and bubbly inside. Top with grated Parmesan cheese.

Remember cooking with love, makes any recipe taste better. Lady E