Italian Sausage with Fennel, Peppers, and Onions
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
4 Cubanelle (Italian green frying peppers), cut into 2-inch pieces
1 large fennel bulb, bulb quartered, then cut into 2-inch wide pieces and 1/4 cup of fronds coarsely chopped (discard stalks)
1 large onion, quartered and cut into 2-inch pieces
1 1/2 lb hot or sweet Italian sausage links, halved crosswise
1/4 cup olive oil
Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve sprinkled with fennel fronds.
Makes 4 servings.
From Gourmet, April 2008.