Thursday, May 19, 2011
Italian Festivals and Feasts
° crossbow-shooting challenge. It is an organized competition for 24 participants who dress up in medieval clothing and recreate this contest. The May crossbow is dedicated to Saint Bernardino from Sienna who was born in Massa Matittima on September 8th 1380. The archers shoot arrows out of ancient style Italian crossbows which are based on the weapons that their ancestors used, it is a way of being transported back though history. After the arrow has been loaded, the archers yield their position and aim at the target, which is a disc about 18 inches wide and just over 35 meters away. The crossbowman who shoots his arrow closest to the centre of the target, becomes the winner. A gold arrow made by an artist is the prize for the winner of the completion as well as a large painted silk banner. There is a lively historical parade with about 200 people who dress in reproduced medieval costumes. They run through the streets with banners and flags before they end up at the Piazza del Duomo. There is plenty of food, drinks and merriment plus the abundance of history which is accomplished by this re-creation and fun filled day is had by all.
I don’t know about you, but all this taking about food is getting me hungry. So, I would love to share with you a wonderful recipe of Sausage, Peppers, with Onions. This recipe is one of my families very favorite meals. Which can be eaten as a dinner meal, for lunch and even to take on picnics as the summer is approaching. This dish is very simple and easy. All the flavors blend together and the onions as they caramelize give the peppers a sweet taste. Wine would be a good beverage to have along side your dish. You can also pair a Red or White wine which will work very well with pork. You should try to aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like a Merlot. Chardonnay is a good choice for a "porky" white.
2 large green peppers, cored, seeded and cut into 1 inch strips or chunks
2 large yellow peppers, cored, seeded and cut into 1 inch strips or chunks
1 large red pepper, cored, seeded and cut into 1 inch strips or chunks
2 large yellow onions, cut into 1 inch wedges
1 / 4 cup of olive oil or as needed
2 tablespoons of Oregano
Salt and Pepper to taste
1 to 2 lbs of Italian style pork sausage-with or without fennel seeds
(the amount of sausage depends on how many people that are eating)
Preheat the oven to 375° Spread the vegetables in a shallow roasting pan. Drizzle with olive oil and sprinkle with salt, pepper and oregano. Make sure vegetables are in a single layer so they will all cook and brown evenly. Now pierce or stick each link of sausage two or three times with a fork, so they will cook through. Place sausage in between the peppers and onions. Bake till sausage and vegetables are cooked and browned. Bake uncovered about 45 minutes depending upon your oven. Your vegetables should be still firm, and no traces of pink should remain in the sausage. Serve hot, with bread or a tossed salad.
I hope that you enjoy this recipe and you never know, maybe one September night on Mulberry Street, in Little Italy, as I am enjoying the San Gennaro Festival, I may see you eating a Sausage, Pepper with Onions sandwich.
Till next time……
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Posted by Dottie at 6:38 PM