MOMMOM FAIELLA'S ITALIAN SAUSAGE SCALLOPINI
The aroma of the herbs and mushrooms cooking on the stove will be very pleasant to your senses. This is almost straight out of my grandmother's recipe book. The only changes my mother made to this recipe were to substitute canned mushrooms with fresh mushrooms and to add a bit more seasonings.
Provided by The Foodgitive
Categories One Dish Meal
Time 1h40m
Yield 4 Sausage & Rice Bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all of the above together except the last two ingredients.
- Bring the mixture to a boil.
- Add the 1 teaspoon of sugar and stir in it well.
- Then immediately lower the burner to a simmer with the lid on the pot slightly ajar.
- Cook for 1 1/2 hours, stirring occasionally all of the way to the bottom.
- *If you didn't add enough water from the beginning, you might need to add a little more water during the cooking time - you just have to judge if it looks like it cooked down too much. It should be liquidy, but more on the thick liquid side, not watery.
- When finished cooking, serve it over the cooked rice.
SAUSAGE SCALOPPINE
My family loves this dish on rolls as sandwiches or served over pasta. It is very easy and is also great for parties and potlucks.
Provided by Karen..
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Fry sausage over medium heat in large frying pan until when cut, it is just a bit pink in the center.
- Remove sausage from pan and add peppers and onions to the frying pan.
- While onions and peppers are cooking, slice sausage into 1/2 inch rounds.
- Return sausage to pan and add the jar of sauce.
- Stir everything until well combined and let simmer for about 15 minutes or so, allowing sauce to cook down a bit and thicken.
- Serve on Italian rolls or over pasta.
SCALOPPINE WITH ANY MEAT
You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.
Provided by Melissa Clark
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
- Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
SUPER SAUSAGE SCALLOPINI
This is made at least twice a week for my family's summer get togethers! It is a staple at every BBQ & special gathering. Have plenty of fresh rolls on hand and good provolone cheese to soak this up! Goes great along side a potato or macaroni salad!
Provided by Michelle Wolf
Categories Seafood
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. In a very large stock pot -heat oil Slice sausage into small discs and brown very well in pan. Remove from pan.
- 2. Add more oil if needed and cook peppers and onions thoroughly. Add mushrooms when peppers & onions are almost done. ***Jarred banana peppers are a great addition if you like a little heat and tang-add them at this stage**** Add sausage back to pot.
- 3. Add both cans of tomato sauce. Tear in fresh basil and add about a TBSP of each dry seasoning-adjust according to taste. Use more or less sugar according to taste. Let simmer for at least two hours-taste halfway through cooking to adjust seasonings if needed. Add Salt and pepper at the very end. Enjoy on fresh rolls with lots of cheese!
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