This recipe for Giambot, by Bryan Donovan, is from The New Donovan Family Cookbook Volume II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Main Courses: Seafood, Poultry, Pasta and Casseroles
Ethnicity (if
any):
Hungaritalian
Ingredients:
1 pound hot italian sausage, removed from casing 2 large potatoes, pre-cooked, cut into chunks 1 green pepper cubed 1 yellow squash sliced 1 zuccini/green squash sliced 1-2 cups pasta sauce 1 cup water
Directions:
In fry pan, brown sausage leaving it very underdone, then drain and discard most of the fat. Add pre-cooked potatoes to pan and sautee until slightly browned. Add the water and remaining vegetables, cover, simmer and cook until vegetables are done medium/soft. Add pasta sauce and season with additional oregano, basil, salt and pepper, crushed red pepper. Serve with salad, rustic Italian bread, and a heavy red wine.
Number Of
Servings:
4 to 6
Preparation
Time:
30 minutes
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