Title Is Accurate
Nov. 2nd, 2020 07:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Oven-Roasted Peperonata with Sausages
"This take on the classic peperonata skips the pre-roasting and peeling that some recipes call for, but it still gets put in the oven for even cooking, concentrated flavor, and general ease."
3 Tbsp + 2 tsp olive oil, divided
2 small red onions (10 oz), slivered
2 cloves garlic, minced (Ha! I used... more.)
2 6" stems rosemary, stemmed and roughly chopped
2 1/2 lbs large sweet peppers, stemmed, halved, and seeded
8 oz poblano peppers, stemmed, halved, and likewise seeded
1 tsp smoked paprika
2 tsp salt
4 mild or hot Italian sausages (I used hot, and not house-made; I didn't have any in the freezer.)
1 pint cherry tomatoes, stemmed and rinsed (about 12 oz)
1 Tbsp red wine vinegar
Heat the oven to 450. Temper the sausages by taking them out of the fridge. Heat an oven-safe 3 quart pan (I used a Dutch oven) over medium-high heat and add 3 Tbsp olive oil. Once hot, add the onions, garlic, and rosemary. Cook until the onions have paled in color and deflated and the garlic and rosemary have become aromatic.
Add half the sweet peppers, half the poblanos, the paprika, and 2 tsp salt to the pan. Fold the peppers in with the onion mixture and cook, turning, until the peppers have relaxed; then add the remaining peppers to the pan. Cook for about 10 minutes or until the peppers have deflated by about 1/4 of their mass and then transfer to the oven. Bake for 15 minutes.
After the peppers have cooked for 10 minutes, heat a saute pan over medium-high heat and add 2 tsp olive oil. Add the sausages and sear them on both sides until golden, about 2 minutes per side. Remove from heat and transfer the sausages to the peperonata in the oven to finish cook. Nestle the sausages into the peperonata along with the cherry tomatoes and cook for another 8-10 minutes. Once done, drizzle red wine vinegar over the top and serve hot.
What worked: This was quite good. It sounds like a lot of work, but it's pretty basic "wash and chop" work for the most part. It would probably go well with Kale Italian sausages.
What didn't: It made far more peppers than we needed. The wife suggested using the remainder over polenta, which was a fine idea but I did not execute it well.
Will I make it again? I think this will go into the rotation.
"This take on the classic peperonata skips the pre-roasting and peeling that some recipes call for, but it still gets put in the oven for even cooking, concentrated flavor, and general ease."
3 Tbsp + 2 tsp olive oil, divided
2 small red onions (10 oz), slivered
2 cloves garlic, minced (Ha! I used... more.)
2 6" stems rosemary, stemmed and roughly chopped
2 1/2 lbs large sweet peppers, stemmed, halved, and seeded
8 oz poblano peppers, stemmed, halved, and likewise seeded
1 tsp smoked paprika
2 tsp salt
4 mild or hot Italian sausages (I used hot, and not house-made; I didn't have any in the freezer.)
1 pint cherry tomatoes, stemmed and rinsed (about 12 oz)
1 Tbsp red wine vinegar
Heat the oven to 450. Temper the sausages by taking them out of the fridge. Heat an oven-safe 3 quart pan (I used a Dutch oven) over medium-high heat and add 3 Tbsp olive oil. Once hot, add the onions, garlic, and rosemary. Cook until the onions have paled in color and deflated and the garlic and rosemary have become aromatic.
Add half the sweet peppers, half the poblanos, the paprika, and 2 tsp salt to the pan. Fold the peppers in with the onion mixture and cook, turning, until the peppers have relaxed; then add the remaining peppers to the pan. Cook for about 10 minutes or until the peppers have deflated by about 1/4 of their mass and then transfer to the oven. Bake for 15 minutes.
After the peppers have cooked for 10 minutes, heat a saute pan over medium-high heat and add 2 tsp olive oil. Add the sausages and sear them on both sides until golden, about 2 minutes per side. Remove from heat and transfer the sausages to the peperonata in the oven to finish cook. Nestle the sausages into the peperonata along with the cherry tomatoes and cook for another 8-10 minutes. Once done, drizzle red wine vinegar over the top and serve hot.
What worked: This was quite good. It sounds like a lot of work, but it's pretty basic "wash and chop" work for the most part. It would probably go well with Kale Italian sausages.
What didn't: It made far more peppers than we needed. The wife suggested using the remainder over polenta, which was a fine idea but I did not execute it well.
Will I make it again? I think this will go into the rotation.
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Date: 2020-11-02 05:47 pm (UTC)