Preparation:
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. Sauté‚mushrooms, onions, red pepper, artichoke hearts, olives, garlic in olive oil until crisp-tender, about 3-4 minutes. Add tomatoes, Italian seasoning, basil and sausage.
Reduce heat and simmer until it is of the right consistency. Add salt and pepper to taste. Meanwhile, cut tops off rolls and hollow them out. Then place in 350F oven for a few minutes until crusts are crisp. Fill each roll with sausage/vegetable mixture.
Sprinkle Romano atop each roll and place under broiler just until cheese starts to melt. Serve this alongside a green salad with Italian dressing* and a glass of Bardolino or Chianti. *If you make your own Italian dressing, save the artichoke marinade to mix into the dressing.
Serves 4. . |
