Peperonata with Salsiccia

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 350 grams salsiccia
  • 2 bell peppers, yellow
  • 2 red pepper (s)
  • 1 baguette (s)
  • 1 packet gnocchi, fresh, approx. 600 g
  • 100 g tomato (s), dried
  • 100 g olives, black
  • 1 packet tomatoes, strained, 500 g
  • 100 ml red wine
  • 100 ml vegetable stock
  • 1 sprig rosemary, fresh
  • 3 cloves garlic
  • 30 g parmesan cheese
  • 1 lemon (s), organic
  • 2 onions)
  • 1 spring onion (s)
  • 2 teaspoons capers
  • 2 tablespoon balsamic vinegar
  • 2 hot peppers
  • Paprika powder, noble sweet
  • Sea salt and pepper
  • sugar
Peperonata with Salsiccia
Peperonata with Salsiccia

Instructions

  1. Cut the salsiccia into thin slices. Core the peppers and cut into strips. Cut the tomatoes into fine strips. Cut the olives from the stone or cut the seedless into slices. Chop the rosemary very finely. Finely chop the garlic. Grate and squeeze the lemon. Cut the onions into cubes. Cut the spring onion into rings. Chop the parmesan. Chop the hot peppers.
  2. Fry the salsiccia with a little oil, as they have a lot of autologous fat. Then add rosemary, chilli and garlic. (Save some of the rosemary). Fry everything nice and hot so that the sausage does not fall out of the skin. Turn down the heat and sauté the onions slowly for 2 - 3 minutes so that they become sweet.
  3. Increase the heat again and add the pepper slices and fry for 2 - 3 minutes. Now deglaze with wine, broth and balsamic vinegar. Add the strained tomatoes, lemon zest and juice. Stir briefly and add all remaining ingredients except for the spring onion and parmesan.
  4. Season with a pinch of sugar, sea salt, freshly ground pepper and paprika powder. Bring to the boil briefly and then simmer on the lowest heat for 10 minutes.
  5. Since I don`t want to lose too much liquid, I take a piece of baking paper and cut it so that it fits the sauce exactly and put it in the pan. Now simmer for a good 20 minutes and repeatedly push out the air bubbles from under the baking paper.
  6. I would be satisfied with a great baguette, but not the blackheads. That`s why we still use gnocchi with it.
  7. Just before the end, heat the butter in a pan and add the rest of the rosemary. Knead the gnocchi in the packaging a little and then fry them for 5 - 7 minutes.
  8. Then remove the baking paper from the sauce, add the spring onions and parmesan to the sauce and stir.
  9. Serve everything together on plates.

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