Classic Italian Recipes
A family member raves about an Italian Giambotta she makes in the oven but she won't share the recipe. I know the recipe calls for Italian sausage, chicken, potatoes, onions and green peppers and that it's made in the oven but I don't know if the meat is seared first, or what spices or liquids to add for flavor and sauce. Thanks for any ideas.
Pizza Margherita
A family member raves about an Italian Giambotta she makes in the oven but she … [Read More...]
I am looking for a tasty Italian bread recipe that will go well with a spaghetti … [Read More...]
I am looking for an authentic Italian meatballs recipe that only uses ground … [Read More...]
Copyright © 2011, Duane Zawitkoski, All Rights Reserved • Log in
just bake chicken and add to this recipe and knock her socks off LOL..don’t ya just hate it when people, let alone relatives won’t share….
Enzo’s sausage and potato giambotta
Categories: Meats
Yield: 6 servings
2 lb Italian sausage — cut in
2 In pieces
4 lg Potato’s– sliced thick
4 lg Bell peppers — cut in
Wedges
5 md White onions — cut in
Wedges
½ c White wine
½ c Chicken stock
Salt and pepper
Italian seasoning
Bake sausage in a pan at 500 degrees for 15 minutes. Drain well, set aside. (I simply pan-fried them, took less time.) In a large ovenproof skillet, place enough olive oil to cover potato slices. When oil is hot, add potatos and let cook until golden brown on one side. Turn potatos over and add the peppers and onions. Cook vegetables only partway so that they are still firm. Drain oil from skillet, add sausage, wine, stock, salt, pepper and Italian Seasoning to taste. Toss lightly. Place skillet in 400 degree oven for 20 minutes. Serve at once. Recipe By : The Record From: Alison Meyer Date: 08-17-95 (13:34) (159) Fido: Cooking
4-5 cloves garlic, finely chopped
1/2 cup olive oil
1 (35 ounce) can peeled chopped tomatoes
1 pinch of crushed dried oregano
2 medium boiling potatoes (to large)
2 cups green beans or zucchini, approximately
salt and pepper
1.Heat skillet over medium heat.
2.Add oil and coat pan.
3.Add garlic and cook til soft, but not brown.
4.Drain liquid from tomatoes and reserve.
5.Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occassionally.
6.While tomatoes are cooking parboil potatoes and beans seperately (I’ve nuked potatoes in the micro and obtained satisfactory results- it’s quicker than boiling).
7.Drain cooked (al dente preferably) beans and add them to the tomato mixture.
8.Cut potatoes into 1 inch cubes and add to sauce.
9.Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
10.Salt and pepper to taste.