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Ein schneller italienischer Pfannenklassiker in nur 25 Minuten: Würzige Salsiccia mit bunten Paprikastreifen, roten Zwiebeln und Knoblauch scharf angebraten, mit Weißwein abgelöscht und feinem Rosmarin vollendet. Saftig, aromatisch und herrlich unkompliziert!
Ingredients
Preparation method
Preparation & Searing
Slice the salsiccia into approximately 3 cm thick pieces. Wash, deseed, and cut the red and yellow bell peppers into bite-sized strips. Peel, halve, and cut the red onion into thin wedges. Peel and finely chop the garlic cloves. Wash the fresh rosemary sprig and shake dry.
Heat the olive oil in a large skillet over medium-high heat. Add the salsiccia pieces and sear hot all over for about 4–5 minutes until they have a nice brown crust. Then remove and let rest briefly on a plate.
Vegetables & Finishing
In the remaining flavorful cooking fat, sauté the onion wedges and bell pepper strips over medium heat for about 5–6 minutes until the vegetables are lightly browned but still tender-crisp. Add the chopped garlic and the rosemary sprig and sauté for 1 minute until wonderfully fragrant.
Chef's tip
Fresh, crusty ciabatta or toasted baguette goes wonderfully with this to mop up the flavorful pan juices. If you like the bread extra crispy, warm it up briefly in a preheated oven at 180 °C. Creamy polenta is also a perfect match!
For even more Mediterranean flair, you can stir in a few pickled black olives or fresh basil leaves at the end.
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