Request for Italian Giambotta with meat recipe, made in the oven?

just bake chicken and add to this recipe and knock her socks off LOL..don't ya just hate it when people, let alone relatives won't share....

Enzo's sausage and potato giambotta

Categories: Meats

Yield: 6 servings

2 lb Italian sausage -- cut in

2 In pieces

4 lg Potato's-- sliced thick

4 lg Bell peppers -- cut in

Wedges

5 md White onions -- cut in

Wedges

½ c White wine

½ c Chicken stock

Salt and pepper

Italian seasoning

Bake sausage in a pan at 500 degrees for 15 minutes. Drain well, set aside. (I simply pan-fried them, took less time.) In a large ovenproof skillet, place enough olive oil to cover potato slices. When oil is hot, add potatos and let cook until golden brown on one side. Turn potatos over and add the peppers and onions. Cook vegetables only partway so that they are still firm. Drain oil from skillet, add sausage, wine, stock, salt, pepper and Italian Seasoning to taste. Toss lightly. Place skillet in 400 degree oven for 20 minutes. Serve at once. Recipe By : The Record From: Alison Meyer Date: 08-17-95 (13:34) (159) Fido: Cooking

You do not mix pork and veal the mixture will be too dry, you have to mix beef with either one. As for the sauce when simmering I always add a bit of red wine at start. Aussie veal is a bit strong in taste so mixing it with beef would have been better. I have purchased some from Australia and I must say the taste is bit more distinct then the one in Europe or USA. Still good. Maybe your family is just used to your other meat mixture ? My friends from Italy make it mixed and I can tell you it is wonderful...Now I do as well. Next time if you try again do not mix the pork and veal but rather beef with either one.

Giambotta

Fruits are developed from the ovary in the base of the flower, and contain the seeds of the plant.

That they are good for health, however if you are asking which is better for diet in this instance all vegetables would do well

4-5 cloves garlic, finely chopped

1/2 cup olive oil

1 (35 ounce) can peeled chopped tomatoes

1 pinch of crushed dried oregano

2 medium boiling potatoes (to large)

2 cups green beans or zucchini, approximately

salt and pepper

1.Heat skillet over medium heat.

2.Add oil and coat pan.

3.Add garlic and cook til soft, but not brown.

4.Drain liquid from tomatoes and reserve.

5.Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occassionally.

6.While tomatoes are cooking parboil potatoes and beans seperately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).

7.Drain cooked (al dente preferably) beans and add them to the tomato mixture.

8.Cut potatoes into 1 inch cubes and add to sauce.

9.Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).

10.Salt and pepper to taste.