In a large twelve inch cast iron skillet bring about three tablespoons of olive oil to sauté heat. Quickly brown one pound of hot Italian sausage in the olive oil. Cover and reduce the heat to simmer.
Core and dice several medium bell peppers, one green, one red, one yellow and one orange, if possible.
Peel and cube, about sugar cube size, four tennis ball size Yukon gold potatoes. Place the potatoes in a covered microwaveable dish and nuke on high until tender, about five minutes. Similarly, dice, peel and nuke a softball size Spanish onion.
Add the cubed peppers and the microwaved onions to the skillet around the sausage, cover and continue simmering about ten minutes.
Add the microwaved potatoes to the skillet on top of the sausage, peppers and onions. Salt the top of the potatoes, and grind on a good measure of mixed fresh pepper corns and a pinch of crushed red pepper. Cover and continue simmering for forty five minutes or so.
Drain the accumulated liquid from the skillet and discard. Remove and reserve all the sausage. Increase the heat and use a spatula to turn the potato, onion and pepper mixture on high heat until the potatoes are slightly browned. Add a bit of olive oil, if necessary. Remove the skillet from the heat when the potatoes are just beginning to brown.
Slice the sausage into generous medallions and combine with potatoes, peppers and onions in the skillet.
Garnish with a small amount of crumbled crisped bacon, a small amount of freshly grated Parmesan cheese and a tiny sprig of fresh rosemary.
Serve hot in broad shallow bowls with a good strong red wine and garliced or plain French bread. Excellent on bitter cold days under gray snowy skies for lunch.
What is it, does it have a name? Got me, but it tastes great. It came to me in a dream.
Goda!
Giorgio
