Peperonata with sausage

Ingredients for 4 servings:

• 350 g sausage
• 2 yellow bell peppers
• 2 bell peppers, red
• 1 baguette(s)
• 1 pack of gnocchi, fresh, approx. 600 g
• 100 g dried tomatoes
• 100 g black olives
• 1 pack of tomatoes, pureed, 500 g
• 100 ml red wine
• 100 ml vegetable stock
• 1 sprig(s) rosemary, fresh
• 3 cloves garlic
• 30 g Parmesan
• 1 lemon(s), organic
• 2 onions
• 1 spring onion(s)
• 2 tsp capers
• 2 tbsp balsamic vinegar
• 2 Pepper
• Paprika powder, sweet
• Sea salt and pepper
• Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Simple Italian braised dish with Italian sausage

Cut the sausage into thin slices. Deseed and core the bell peppers. Thinly slice the tomatoes. Pit the olives or slice seedless ones. Finely chop the rosemary. Finely chop the garlic. Zest and squeeze the lemon. Dice the onions. Slice the spring onions into rings. Chop the Parmesan cheese. Chop the peppers. Brown the sausage in a little oil, as it has a lot of natural fat. Then add the rosemary, chili, and garlic. (Save a little of the rosemary.) Fry everything until well-cooked, so the sausage meat doesn’t fall out of the skin. Reduce the heat and sauté the onions gently for 2-3 minutes until they become sweet. Increase the heat again, add the bell pepper slices, and sauté for 2-3 minutes. Deglaze with the wine, stock, and balsamic vinegar. Add the passata, lemon zest, and juice. Stir briefly and add all the remaining ingredients except the spring onions and Parmesan cheese. Season with a pinch of sugar, sea salt, freshly ground pepper, and paprika. Bring to a boil briefly, then simmer on very low heat for 10 minutes. Since I don’t want to lose too much liquid, I take a sheet of baking paper, cut it to fit the sauce exactly, and place it in the pan. Let it simmer for a good 20 minutes, repeatedly pressing out any air bubbles from under the baking paper. I would be happy with a great baguette at this point, but not the other eaters. That’s why we’re still using gnocchi. To do this, just before the end, heat some butter in a pan and add the remaining rosemary. Knead the gnocchi in their packaging a little, then fry them for 5-7 minutes. Remove the baking paper from the sauce, add the spring onions and Parmesan cheese, and stir. Serve everything together on plates.