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  • annaelizabethrossi


Original recipes by @annarossiofficial


  • 1x 24” long baguette

  • 10 oz fresh mozzarella medallions, sliced 1/4” thick

  • 1 1/2 lbs sweet Italian sausage, remove from casing if buying raw links

  • 1 TBS dried oregano

  • 1 TBS dried parsley

  • 1/4 cup fresh parsley, minced

  • 2 cloves garlic, minced

  • 1/4 cup shredded parmigiano

  • 1/2 tsp kosher salt

  • 1/4 tsp black pepper


  1. Slice your baguette in half lengthwise. Using your fingers, hollow out the bulk of the interior bread to create a boat for ingredients. *Reserve the interior bread for breadcrumbs for a future dish.

  2. In a large bowl, mix together the Italian sausage with dried oregano, dried parsley, fresh parsley, garlic, parmigiano, salt and pepper.

  3. To assemble the sausage bread, begin by laying down a layer of mozzarella medallions on the interior side of each baguette half.

  4. Divide the sweet Italian sausage mix in half and evenly pack on top of cheese on both halves. Press the meat down completely over the cheese so that it reaches the baguette edges. This will help too much cheese from oozing out.

  5. For optimal flavor, use a grill pan or out door grill preheated on medium high. Place the sausage bread meat side down on hot cook surface and cook until internal temperature reaches 160*F.

  6. Finish baking through on a baking sheet in a 350* oven. Keep warm until ready to serve.

  7. Just before serving, drizzle with Caperchurri. Slice into 2” fingers and enjoy!



  • 3/4 cup fresh parsley, coarsely chopped and lightly packed

  • 3 TBS capers, drained

  • 1 clove garlic

  • 1/2 tsp fennel pollen

  • 3 TBS red wine vinegar

  • 1/3 + cup extra virgin olive oil

  • Kosher salt and black pepper to taste


  1. Reserve 1 TBS capers. In a food processor, combine parsley, 2TBS capers, garlic, fennel pollen, red wine vinegar and olive oil. Pulse for 15 seconds. Taste. Adjust seasoning with salt and pepper.

  2. Pour into a serving bowl and add the reserved capers. *This is delicious drizzled over sausage bread as well as steak, pork chops, white fish and crispy skin on chicken thighs.



  • 1/4 cup jarred pickle brine/juice

  • 1/4 cup extra virgin olive oil

  • 1 tsp shallot, finely minced

  • 1/2 tsp garlic, minced

  • 1/2 tsp Dijon mustard

  • 1/2 tsp honey

  • Salt & Pepper to taste


  1. Combine pickle brine, olive oil, shallot, garlic, mustard, & honey in a mason jar and shake vigorously for 30 seconds until visually creamy and nicely emulsified. Taste. Add salt and pepper to taste. Note: pickle brine has a lot of salt in it so you may find that you don’t need to add any more. Taste, taste, taste:)

  2. This is light and delicious over mixed greens or butter lettuce.

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