Sausage Flatbread W Leeks Ricotta Burrata Recipes

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ITALIAN FLATBREAD SANDWICH (PIADINA) WITH SAUSAGE AND BROCCOLI RABE



Italian Flatbread Sandwich (Piadina) with Sausage and Broccoli Rabe image

Provided by Jackie Rothong

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

1 3/4 cups 00 flour, plus more for dusting
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup whole milk, at room temperature
1/4 cup plus 1 tablespoon olive oil
1/4 cup olive oil
1 pound hot Italian sausage, casings removed
1 yellow onion, thinly sliced into half-moons
Kosher salt and freshly ground black pepper
1 clove garlic, roughly chopped
1 bunch broccoli rabe, chopped into 2-inch pieces
1/2 teaspoon crushed red pepper flakes
1 lemon, juiced
1 pound provolone cheese, grated or 12 thin slices

Steps:

  • For the dough: Combine the 1 3/4 cups flour with the baking soda and salt in a large bowl. Whisk to eliminate any lumps. Pour in the milk and 1/4 cup of the olive oil and mix until a dough forms. Grease another large bowl with the remaining 1 tablespoon oil. Add the dough, cover with a kitchen towel or plastic wrap, and set aside for 10 minutes.
  • Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Move the sausage to one side of the skillet, add the onions and season them with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Remove from the heat and set aside.
  • In another large skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the garlic, broccoli rabe and red pepper flakes. Season with salt and pepper. Cook, stirring occasionally, until the rabe turns bright green, 3 to 4 minutes. Remove from the heat and sprinkle with the lemon juice. Set aside.
  • Heat a griddle over medium-high heat. Portion the dough into 6 balls. On a lightly floured surface, roll the balls until about 1/4 inch thick. Place 2 rounds onto the hot griddle. Cook until browned on one side and bubbles begin to form, about 1 minute. Flip and cook the other side for 30 seconds. Transfer the flatbread to a baking sheet. Keep the griddle over the heat.
  • Place some of the sausage filling and broccoli rabe on one half of each flatbread. Top each with the grated cheese (or 2 slices of cheese) and fold into a half moon. Place the sandwiches back on the griddle and weigh them down with a foil-covered brick or small cast-iron skillet. Cook until the cheese melts, about 1 minute. Repeat with the remaining dough and sandwiches. Remove from the heat, slice in half and serve.

SAUSAGE FLATBREAD W LEEKS, RICOTTA & BURRATA



Sausage Flatbread w Leeks, Ricotta & Burrata image

Balsamic glaze is made by just boiling balsamic vinegar for about 15 minutes so it reduces to a syrupy like consistency.

Provided by barbara lentz

Categories     Pizza

Time 20m

Number Of Ingredients 9

1/2 sheet(s) store bought flatbread or make your own
1 Tbsp olive oil
1 sweet italian sausage casing removed
1/2 c chopped leeks
1 clove garlic minced
1/2 c ricotta cheese
2 balls burrata cheese drained
3 Tbsp fresh cilantro chopped
balsamic glaze

Steps:

  • 1. Preheat oven 400 degrees. Place a pizza stone in oven. Unroll the flatbread which is on parchment paper on a pizza peel.. If it isn't on parchment paper flour your pizza peel.
  • 2. Add the olive oil to a skillet. Add the leek and garlic and cook until softened. Add the sausage and cook until browned.
  • 3. Spread the ricotta cheese on the flatbread. Break up the burrata cheese and sprinkle around on the pizza. Add the sausage and leek mixture. Take the pizza peel and let the flatbread slide onto the stone. Let bake about 10 minutes until the flatbread is brown. Remove from the oven and sprinkle on the cilantro and drizzle with balsamic glaze

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