Sausage Flatbread W Leeks Ricotta Burrata Recipes

VEGETARIAN SAUSAGE ROLLS WITH LEEK & RICOTTA

Steps:

• Preheat the oven to 190˚C/375˚F
• In a mixing bowl, mix together the leek, ricotta, breadcrumbs, cheddar, mustard, Worcestershire sauce, beaten egg, and season.
• Cut the puff pastry in half to make two rectangles.
• Place half the mixture in a sausage shape down the middle of the long side of one rectangle, then roll up and seal edges.
• Repeat with the rest of the mixture and pastry.
• Cut each log into 7 pieces, then place on lined baking sheet.
• If you beat the egg in a bowl/cup, use the tiny bit that's left - with your hands - to spread on top of the rolls (otherwise use a little milk or water) then sprinkle over sesame seeds.
• Place in the oven and bake for 20 minutes, until golden.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

LEEK, SAUSAGE AND RICOTTA FOCACCIA

Steps:

• Place the flours,yeast and salt into the bowl of a food processor. Pulse a few times to incorporate. Then, with the machine running, add the olive oil, honey, and 1 1/4 to 1 1/12 cups of water until the dough forms a slightly sticky ball. Turn the dough out onto a floured surface and knead a few times until it forms a smooth ball. Place the dough into an oiled bowl, cover with a towel and allow to rise until doubled in size - either 2 hours at room temperature or 8 or so hours in the fridge.
• Once the dough is ready, preheat the oven to 450. Grease a baking pan with about 1 tbsp of olive oil and press the focaccia dough across the pan until it reaches the outer edges. Cover with a towel and allow to rest while you prepare the toppings, 30-40 minutes (or until it looks a bit puffed).
• Heat a skillet over medium-high heat. Add the sausage to the pan and brown, breaking it into bits with a spatula as you cook, 10-12 minutes. Once the sausage is browned, remove with a slotted spoon and set aside in a bowl.
• Keeping the heat at medium-high, add 2 tbsp butter to the remaining fat rendered from the sausage. Once the butter foams, add the leeks and sprinkle with a bit of salt. Sautee, stirring occasionally, until the leeks are caramelized around the edges, 10-12 minutes.
• Once the focaccia dough has finished resting, dimple the surface with your fingers and rub with another tablespoon of olive oil. Then, spread 1/2 c. of ricotta over the surface of the dough. Top with the browned crumbled sausage, leeks, and dollops of the remaining half cup of ricotta. Sprinkle with salt and pepper to taste.
• Place the dough in the oven and reduce the heat to 350. Bake 25 minutes until the crust is golden brown and crispy. Remove from the oven and top with fresh parmesan, chives and balsamic reduction. Slice and serve immediately.

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL

Steps:

• Roasted Garlic Oil:
• Place oil and garlic in a blender and blend until smooth. Strain.
• Flatbread:
• Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
• Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
• Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
• Yield: 4 individual flatbreads or 1 large flatbread

LEEKS VINAIGRETTE WITH BURRATA CHEESE AND MUSTARD

Steps:

• For breadcrumbs:
• Preheat oven to 250°F. Toast mustard seeds in skillet over medium heat until beginning to darken and pop, about 5 minutes; transfer to bowl and cool. Grind seeds to powder in spice mill.
• Whisk whole grain mustard, wine, oil, and ground mustard seeds in medium bowl. Season mustard coating with salt and pepper. Toss bread pieces and coating in large bowl to coat evenly. Spread bread out on rimmed baking sheet.
• Bake bread pieces until dried and slightly colored, stirring occasionally, about 1 hour 15 minutes. Cool completely. Using potato masher, coarsely crush bread on sheet. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm in 350°F oven 4 to 5 minutes before using.
• For vinaigrette:
• Place first 3 ingredients in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill. Bring to room temperature and rewhisk before using.
• For leeks:
• Position rack in center of oven and preheat to 450°F. Cut leeks in half lengthwise. Rinse under cold water to remove any grit between layers; drain on paper towels. Arrange leeks, cut side down, in single layer in 13x9x2-inch glass baking dish. Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish tightly with plastic wrap, then foil.
• Bake leeks 35 minutes. Uncover; discard lemon. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, about 50 minutes. Cool 15 minutes. Serve or let stand up to 2 hours
• Arrange 2 leeks on each plate; sprinkle with vinaigrette, breadcrumbs, and parsley. Arrange cheese alongside.

BURRATA FLATBREAD WITH GARLICKY GREENS, PEAS AND PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F. Lightly grease a rimmed baking sheet with the olive oil.
• Put the pizza dough on a lightly floured surface. Using your hands or a rolling pin shape the dough into a very thin, 12-inch round. Place the dough on the prepared baking sheet.
• Coat the top of the dough with some olive oil and sprinkle with salt and pepper. Sprinkle about 1/4 cup grated Parmigiano-Reggiano over the dough and bake until the flatbread is golden and crisp, 8 to 10 minutes.
• While the crust is baking, add 2 tablespoons olive oil to a large skillet over medium-high heat. Add the kale and cook, stirring and tossing continuously, until it starts to wilt, about 2 minutes. Add the garlic and reduce the heat to low. Cook, stirring often, until the garlic is tender, 2 to 3 minutes. Remove from the heat.
• Zest the lemon using a rasp grater and set aside.
• Squeeze the juice of 1/2 of the lemon over the kale. Transfer the lemony kale to a bowl and set aside.
• Add 1/2 cup water and 1 teaspoon salt to a small saucepan and bring to a boil over medium-high heat. If using fresh peas, cook until tender, about 1 minute. If using frozen peas, stir them in, reduce the heat to low, cover and cook until tender, 5 to 6 minutes.
• Combine 1/2 cup of the cooked peas, the remaining 1 tablespoon grated Parmigiano-Reggiano, 2 tablespoons pea-cooking water, the reserved lemon zest and the juice of the remaining 1/2 of the lemon in a mini food processor and pulse, scraping down the sides with a rubber spatula as necessary, until evenly processed and smooth, 1 to 2 minutes.
• To assemble, spread the pea puree over the flatbread, leaving a 1-inch border around the edge. Top with the garlicky kale. Cut the burrata into six pieces and add to the flatbread. Top with the remaining 1/2 cup cooked peas, fresh herbs and prosciutto. Sprinkle with salt and pepper, and drizzle with a little balsamic vinegar and extra-virgin olive oil. Enjoy.