Ingredients with Measurements:
- 1 pound Lucanica sausage, sliced into 1-inch pieces
- 2 bell peppers, sliced into strips
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup water
Special equipment needed:
- Large skillet or sauté pan
- Tongs or spatula
Step-by-step instructions:
1. Heat olive oil in a large skillet or sauté pan over medium-high heat.
2. Add sliced Lucanica sausage and cook until browned on both sides, about 5-7 minutes. Use tongs or a spatula to turn the sausage pieces.
3. Remove the sausage from the pan and set aside.
4. In the same pan, add sliced bell peppers, onions, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.
5. Add dried oregano, salt, and pepper to the pan and stir to combine.
6. Pour in 1/4 cup of water and stir to deglaze the pan.
7. Add the cooked Lucanica sausage back to the pan and stir to combine with the vegetables.
8. Reduce heat to low and cover the pan. Let the sausage and peppers simmer for 10-15 minutes until the flavors are well combined and the sausage is fully cooked.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the sausage and vegetables, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Any type of sausage can be used instead of Lucanica sausage.
- Red, yellow, or orange bell peppers can be used instead of green bell peppers.
- Shallots can be used instead of onions.
Variations:
- Add sliced mushrooms to the pan for an extra earthy flavor.
- Use Italian seasoning instead of dried oregano for a different flavor profile.
- Add a can of diced tomatoes to the pan for a saucier dish.
Tips and tricks:
- Don't overcrowd the pan when cooking the sausage and vegetables, as this can cause them to steam instead of brown.
- Use a non-stick pan to prevent the sausage from sticking to the bottom.
- If the sausage is not fully cooked after simmering, add more water and continue cooking until fully cooked.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sausage and peppers in a microwave-safe dish for 1-2 minutes, or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sausage and peppers in a shallow bowl or on a plate, garnished with fresh herbs like parsley or basil.
Garnishes:
Fresh herbs like parsley or basil.
Pairings:
This dish pairs well with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the sausage is sticking to the pan, add more oil to the pan.
- If the vegetables are not softening, add a splash of water to the pan and cover with a lid to steam.
Food safety advice:
- Make sure the sausage is fully cooked before serving.
- Wash your hands and any utensils or surfaces that come into contact with raw meat.
Food history:
Lucanica sausage is a traditional Italian sausage made with pork, red pepper flakes, and fennel seeds. It originated in the region of Lucania, which is now known as Basilicata.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the sausage, with a sweet and slightly bitter flavor from the bell peppers.
Serving suggestions:
Serve this dish as a main course with a side salad or crusty bread. It also makes a great appetizer or party dish.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Spicy, Smoky, Herbaceous