Tarantino’s
Forty years ago, Pete Tarantino Sr. traveled the world looking
for just the right sausage recipes.Today, Tarantino Sausage
Company still uses these now tightly guarded recipes from
the world’s master sausage-makers to prepare their succulent
offerings. Made from only the finest meats, Tarantino’s
sausage is another way to spell dining success.
Tarantino’s
Stuffed Bell Peppers Italiano
11/2quartswater 1/2cuppartiallycookedrice
3largegreenbellpeppers, 1cuptomatosauce,divided
halved,stemmed 2teaspoonsfinely
andseeded choppedparsley
11/2poundsTarantino’s* 2teaspoonsfreshly
mildorhotItaliansausage gratedParmesanor
1/4 cup chopped onion Romano cheese
1 teaspoon minced garlic
1. Preheat oven to 350°F. Heat water to boiling in
a large saucepan. Blanch peppers for 2 minutes;
drain and plunge into cold water to stop the
cooking action and retain color. Drain.
2. Remove the sausage casing and discard. Cook
sausage, onion and garlic in a large skillet over
medium heat until sausage is light brown and
crumbly. Add rice, half the tomato sauce, parsley and cheese. Stir well.
3. Stuff peppers with the sausage mixture. Bake in
a shallow greased pan for about 50 minutes. Ten
minutes before peppers are done, place a spoonful
of the remaining tomato sauce on each pepper.
4. Serve immediately. Leftover peppers can be
frozen. Makes 6 servings.
*Brands may vary by region; substitute a similar product.
Tarantino’s Italian Stuffed
Party Mushrooms
36freshmushrooms, 1/2poundgrated
stemmed mozzarellacheese
Oliveoil 2tablespoonsgrated
1poundfreshcooked Parmesancheese
Tarantino’s*mildorhot 2tablespoonsfresh
Italiansausage,crumbled choppedparsley
1. Place mushrooms on cookie sheets. Rub
olive oil on the outside of mushrooms.
2. Combine sausage with mozzarella, Parmesan
and parsley. Stuff mushrooms with sausage mixture. Broil 6-8 minutes, or until sausage is crisp.
Makes 36 servings.
*Brands may vary by region; substitute a similar product.
