Recipe courtesy of Emeril Lagasse
8 to 10 servings


  • 1 medium roasted red bell pepper, peeled, seeded and julienne
  • 1 medium roasted yellow bell pepper, peeled, seeded and julienne
  • 1 medium roasted green bell pepper, peeled, seeded and julienne
  • Drizzle extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 4 stalks celery, thinly sliced and blanched
  • Drizzle truffle oil
  • 2 to 3 pounds assorted dry and semi-dry sausages
  • 1/2 pound wedge of Parmigiano-Reggiano cheese
  • 2 dozen toasted crouton rounds (olive oil, salt and pepper)


In a mixing bowl, combine the peppers. Season with a drizzle of olive oil, salt and pepper. Set aside. In another mixing bowl, combine the sliced celery. Season with a drizzle of truffle oil, salt and pepper. Build your anti-pasta platter, with the sliced sausages, roasted red peppers, Celery Truffle Salad, Marinated Beans, cheese and croutons.

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