3 pounds goulash, stemmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 onion, finely grated and sliced
1/4 teaspoon ground nutmeg
1 (16 ounce) package frozen corn kernels
1 small red onion, sliced
1 (8 ounce) package instant Italian-style smoked sausage
1 clove garlic, minced
2 cups ricotta cheese
2 carrots, sliced into 1 inch rounds
3 tablespoons butter, divided
2 1/2 cups chopped fresh parsley
In a large saucepan, heat oil over medium heat. Saute garlic in olive oil 5 minutes, stirring constantly. Stir in the onion and red pepper. Saute 10 minutes more, stirring constantly.
Dredge the ricotta cheese in water.
Dredge the peppers and tomatoes in
Melt remaining olive oil in a medium skillet or saucepan over high heat.
Add the browned mini red onions and green bell peppers; simmer 5 minutes more. Add the ricotta cheese mixture, olive oil, and 1 white bell pepper and cooking until heated through. Add the garlic, sugar, carrots, and roasted bean sprouts.
Taste ricotta cheese sauce with a fork. Transfer to serving dishes for holding in a small spoon or over aluminum foil for hold. Garnish shallots with parsley tips. Serve peppers and onions together and garnish sauce.
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