>From the Cooking.com website... ~~~~~
Sausage and Green Pepper Ragout Source: Casual Cuisines of the World - Taverna Serves 4 This rustic stew of sausages and sweet green peppers is a specialty of the villages on Mount Pelion in central Greece. The traditional loukanika sausage is subtly seasoned with orange zest, marjoram, coriander and allspice.. You may want to add a bit of these aromatics to the stew if you can find only Italian sausage. Serve with simmered white beans or crusty bread. RECIPE INGREDIENTS 4 tablespoons olive oil 1 lb Greek loukanika or Italian sausages, sliced 3/4 inch thick 1 lb long sweet green peppers, seeded, deribbed and cut lengthwise into strips 1 inch wide 1 lb tomatoes, peeled, seeded and chopped (fresh or canned) 1 tablespoon dried oregano 1/4 teaspoon ground allspice, optional 1/2 teaspoon ground coriander, optional 2 teaspoons grated orange zest, optional RECIPE METHOD In a large sauté pan over high heat, warm 2 tablespoons of the olive oil. Add the sausages and brown on all sides, about 5 minutes. Using a slotted spoon, transfer the sausages to a plate and set aside. Add the remaining 2 tablespoons oil to the pan. Then add the sweet peppers and sauté over medium heat until softened, 5-8 minutes. Return the sausages to the pan and add the tomatoes, oregano and, if using Italian sausage, add the allspice, coriander and orange zest. Cover and simmer over low heat until the flavors have blended and the sauce has thickened, 15-20 minutes. Season the ragout to taste with salt and pepper. Transfer to a warmed serving dish and serve hot. Recipe reprinted by permission of Weldon Owen. All rights reserved. ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~~~ __________________________________________________ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
