1/4 c Onions; chopped
4 tb Fresh basil; chopped
6 Plum tomatoes; quartered
1/2 lb Mushrooms; sliced
Salt
Freshly ground black pepper
4 tb Romano cheese; grated
1 Red bell pepper; roasted,
-skinned and chopped
1/2 ts Italian seasoning
1 lb Italian sweet sausage;
-skin removed
8 sm French sour dough rolls -OR-
4 lg French sour dough rolls
2 ts Olive oil
6 oz Jar marinated artichokes
8 Kalamata olives; pitted and
-chopped
2 cl Garlic; chopped
Brown sausage slowly, rendering as much grease as possible. Submerge
sausage in boiling water for 10-15 seconds to allow more grease to
float away. Saute mushrooms, onions, red pepper, artichoke hearts,
olives, garlic in olive oil until crisp-tender, about 3-4 minutes.
Add tomatoes, Italian seasoning, basil and sausage. Reduce heat and
simmer until it is of the right consistency. Add salt & pepper to
taste.
Meanwhile, cut tops off rolls and hollow them out. Then place in
350 F oven for a few minutes until crusts are crisp. Fill each roll
with sausage/vegetable mixture. Sprinkle Romano atop each roll and
place under broiler just until cheese starts to melt. Serve this
alongside a green salad with Italian dressing and a glass of
Bardolino or Chianti.
If you make your own Italian dressing, save the artichoke marinade
to mix into the dressing.
From: Bill Lawrie
(I disagree with boiling the sausage and discarding the grease of
course- JW)
