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Sausage alla Botto by Chef Enrico Botto
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1 lb pack of Botto's Sweet Italian Sausage
2 Tablespoons extra virgin olive oil
2 Cloves garlic, finely diced
1 teaspoon onion, finely diced
½ Cup mushrooms, sliced
½ Cup Pepperoncini, julienne
¼ Cup Cento Chef Cut Tomato, strips
¼ Cup white cooking wine
¼ Cup sherry cooking wine
2 oz. Romano cheese, grated
1 teaspoon parsley, fresh or dried, chopped
1 teaspoon basil, fresh or dried, chopped
Salt and pepper, to taste


Precook the sausage, and then slice it on angle about a half-inch thick. In a sauté pan, heat extra virgin olive oil. Add sausage, garlic, onion, and mushrooms and sauté on high heat until ingredients are evenly browned. Add pepperoncini, tomato strips, white wine, and sherry. Once all the ingredients begin to simmer, add Romano cheese, basil, parsley, salt and pepper, and continue to cook over high heat for another minute. Serve warm