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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Broil the pepper on all four sides and ends until skin blisters. | 2. Turn frequently. | 3. Do not burn. | 4. Remove from broiler or grill and seal in plastic bag to sweat, about 10 minutes. | 5. Skin and quarter the shallots across the grain, and set aside. | 6. Remove pepper from bag, skin and clean the interior, discarding the seeds, cut lengthwise into 1/2-to 1-inch wide strips, set aside. | 7. Put the olive oil in a deep frying pan. | 8. Add the sausages and brown over medium-high heat, turning frequently. | 9. Add 1/2 cup to 1 cup wine. | 10. After sausages begin browning, puncture the skins three or four times on two sides so that the fat runs out during cooking. | 11. When the sausages are browned, add shallots, pepper and the remainder of wine. | 12. Add garlic to taste. | 13. Reduce heat to medium low. | 14. Frequently stir with a wooden spoon until wine is reduced to half. | 15. Serve in a shallow soup bowl garnished with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	4			6277.7259	11.7934	258.548	568.4426
yellow bell pepper	1			-	-	-	-
shallot	6			-	-	-	-
cabernet sauvignon wine merlot	2	cups		-	-	-	-
garlic salt	1/2	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.