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Sausage and Peppers
1 or 2 large Italian sausages, cut into 1 or 2 inch pieces
2 each red and green bell peppers, cut into 1inch pieces
3 or 4 onions, quartered
Put into a baking dish, cover with foil and bake in a medium oven (350) for about an hour.
Take the foil off and bake on 400 or so for about 30 minutes until the sausage begins to brown.
Eat as is, or drain and serve over pasta with a white sauce. This may also be eaten as a main course.
Roasted peppers
Take a couple of bell peppers. Wash them well. Turn the oven on high and cook them, quickly, turning them on all sides until they turn black.
Take them out and peel the burnt skin off, cut them, deseed them, and drizzle a little olive oil over them.
Stuffed mushrooms
Button Mushrooms
Breadcrumbs
Fresh grated Parmesean or Romano cheese
Olive oil
Fresh basil
Roasted garlic
One egg
Take the stems out of the mushrooms, and wash stems and caps. Chop the stems, and add the other ingredients to the chopped stems. Stuff into the mushroom caps, sprinkle with more cheese, and sprinkle olive oil, and fresh ground black pepper on them. Bake until done.
More antipasto favorites:
Whole marinated green olives
Anchovy paste on small garlic toasts
Sundried tomatoes
Fried calamari
Marinated onions
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