The first thing I ever cooked was a fried bologna sandwich. I can't recall exactly how old I was, but I remember having to stand on my toes to see what was going on in the pan. It's a pretty vivid memory. I remember that I was doing it on the front, right burner in a black pan that had been greased with a little butter. I had two pieces cooking and they were doming up nicely. I also remember that I wasn't supposed to be doing it, and didn't want to get caught. In any event, I didn't get caught and the resulting sandwich was delicious and hot, with the perfect amount of mustard.

In contrast, this recipe is probably the most elaborate looking one that I prepare. No, I'm not huge on presentation. I grew up in a socio-economic bracket that mandated the practical and economical above the esthetic. In order of importance, food should taste great and then look good. Food should never look better than it tastes. Hell, it can even look bad and smell bad (like morcella or sardines, etc.), as long as it tastes good.

It's been my experience that regardless of how precariously high it is stacked or how creatively garnished, a steak is a steak, chicken is chicken, and yes, a fried bologna sandwich is just a fried bologna sandwich. It's the ingredients and what takes place with them before reaching the plate that most often results in how good food is.

This dish is a favorite of my wife Michelle. It is also the longest recipe in my cookbook, but it is not hard to prepare by any means. I do suggest that you use very fresh vegetables and be sure not to overcook the red pepper. It should offer a little "tooth" and that way it will retain its sweetness and crunch.

Red Pepper & Italian Sausage Ragout with Lemon Pepper Risotto Timbals

1/8—1/4 cup extra virgin olive oil
1 onion (chopped)
3 cloves of garlic (chopped)
2 tomatoes (coarsely chopped)
1 large red pepper (diced)
10 baby bella mushrooms (sliced)
4 Italian sausages (boiled, fried and sliced)
10 basil leaves-cut into strips
Salt & pepper to taste

Set stove on high.

Add olive oil to preheated pan. When olive oil begins to shimmer, add onions and cook until tender and translucent, stirring occasionally.

Add garlic and cook for 5 minutes. Do not allow garlic to brown or burn!

Add tomatoes and peppers, cook for about 5 minutes.

Add mushrooms and sausage.

Cook until mushrooms are just done, do not overcook the red pepper!

Salt and pepper to taste.

Add basil and continue cooking for 3 minutes.

Cover, and set over a warming flame while you prepare the risotto (recipe below).

Center lemon pepper risotto timbal on plate (be patient, they take a moment to slide out) and serve with the ragout surrounding the timbal.

Garnish timbal with a few strips of basil and serve.

Lemon Pepper Risotto Timbals

1/8—1/4 cup extra virgin olive oil
4 to 6 cups of vegetable broth
1 pinch of saffron
2 shallots (chopped)
2-3 cloves of garlic (chopped)
2 cups of Arborio rice
Juice from 1/2 to 1 lemon (to taste)
Salt & pepper to taste

In a separate saucepan prepare the vegetable broth, bring to simmer and add saffron.

Place another pan on another burner set on high.

Add olive oil to preheated pan. When olive oil begins to smoke, add onions and cook until tender and translucent, stirring occasionally.

Add garlic and cook for 3-5 minutes. Do not allow garlic to brown or burn!

Add rice and fold into oil, onion and garlic mixture. Toast for a few minutes.

Cook risotto in the traditional way.

Add lemon juice, continue cooking until rice reaches the desired tenderness and consistency.

Salt and pepper to taste.

Let rice sit for a few moments before packing into lightly oiled ramekins to form into timbal, let sit a few moments, turn over ramekins and remove rice timbal.