Grilled sausage ring with parsley and provolone over pepperonata from Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home by Michael Ronis and Mary Goodbody

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Notes about this recipe

  • Breadcrumbs on June 16, 2013

    p. 197 – A perfect pepper explosion! We veered off the recipe’s course by grilling vs frying the peppers initially then added them into the pan of garlic and onions. I used a mixture of hot and sweet peppers as the recipe suggests. This really was outstanding and made for a beautiful presentation despite the butcher’s best efforts to foil my plans by mixing up the labels on my Barese sausages. He does a ring and fatter loose link singles. So somewhere in my freezer is a package labeled “Barese Links” that’s actually a ring! This dish presents well no matter which version of the sausage you use and would be great for a casual company meal. Today we’re topping the leftovers w marinara and serving as sandwiches. Photos here: http://chowhound.chow.com/topics/905688#8139681

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