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Ingredientes
- 1 lb Italian sweet sausage
- 2 tsp extra virgin olive oil
- 1/2 lb mushrooms, sliced
- 1/4 c. minced onions
- 1 x red bell pepper, roasted, s
- 1 x 6 ounces jar marinated artichoke hea
- 8 x kalamata olives, pitted and c
- 2 x garlic cloves, minced
- 6 x plum tomatoes, cut into 1/4
- 1/2 tsp Italian seasoning
- 4 Tbsp. minced fresh basil salt and freshly grnd black
- 8 sm or possibly 4 large French sou
- 4 Tbsp. grated romano cheese cubed
Direcciones
- Brown sausage slowly, rendering as much grease as possible. Submerge sausage in boiling water for 10-15 seconds to allow more grease to float away.
- Sauteemushrooms, onions, red pepper, artichoke hearts, olives, garlic in extra virgin olive oil till crisp-tender, about 3-4 min. Add in tomatoes, Italian seasoning, basil and sausage.
- Reduce heat and simmer till it is of the right consistency. Add in salt and pepper to taste. Meanwhile, cut tops off rolls and hollow them out. Then place in 350F oven for a few min till crusts are crisp. Fill each roll with sausage/vegetable mix.
- Sprinkle Romano atop each roll and place under broiler just till cheese starts to heat. Serve this alongside a green salad with Italian dressing* and a glass of Bardolino or possibly Chianti.*If you make your own Italian dressing, save the artichoke marinade to mix into the dressing.
- Serves 4. .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 513 | |
| Calories from Fat 382 | 74% |
| Total Fat 42.5g | 53% |
| Saturated Fat 15.75g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 1031mg | 43% |
| Potassium 747mg | 21% |
| Total Carbs 9.22g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.66g | 3% |
| Protein 23.83g | 38% |
