Name: Pork Sausage and Pesto Flatbreads with Pesto-Marinated Bocconcini
Total time: 25 min
Yield: 2
Cuisine: Italienne
Ingredients: 250 g Saucisse italienne douce, sans boyau; 2 pièce(s) Pain plat; 113 g Mélange printanier; 1 pièce(s) Oignon jaune; Pesto au basilic; 2 cs Vinaigrette italienne; 2 cs Base de sauce tomate; 1 cs Vinaigre balsamique; 0.13 cc Sel*; 1 cs Huile*; 1.5 cc Sucre*; 0.13 cc Poivre*

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Recettes

Pork Sausage and Pesto Flatbreads

with Pesto-Marinated Bocconcini

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Flatbreads for dinner is always a good idea! Savoury Mild Italian Sausage and caramelized onions come together with basil pesto marinated bocconcini to make an Italian-Inspired meal the whole family will love. Buon appetito.

Allergènes:

Lait

•Soya

•Blé

•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

250 g

Saucisse italienne douce, sans boyau

2 pièce(s)

Pain plat

113 g

Mélange printanier

1 pièce(s)

Oignon jaune

Pesto au basilic

2 cs

Vinaigrette italienne

2 cs

Base de sauce tomate

1 cs

Vinaigre balsamique

Pas inclus dans votre livraison

0.13 cc

Sel*

1 cs

Huile*

1.5 cc

Sucre*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)910 kcal

Graisses50 g

dont saturés16 g

Glucides72 g

dont sucres13 g

Fibres6 g

Protéines42 g

Cholestérol105 mg

Sel2110 mg

Gras Trans0.4 g

Potassium900 mg

Calcium950 mg

Fer6.5 mg

Ustensiles

•Bol à mélanger, moyen

•Grande poêle antiadhésive

•Cuillères à mesurer

•Plaque de cuisson

•Grand bol

Instructions

Peel, then cut onion into 1/4-inch slices.
Tear bocconcini into small pieces.
Add basil pesto, bocconcini and half the garlic salt to a medium bowl. Season with pepper, then toss to combine.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Italian sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Remove from heat, then transfer sausage to a plate.

Reheat the same pan over medium.
When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
remove from heat the heat, and stir in 1 tbsp vinegar (dbl for 4 ppl). Set aside.

Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
Add tomato sauce base, remaining garlic salt, 1/2 tsp sugar and 1/2 tbsp water (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
Spread tomato sauce mixture over flatbreads, then scatter bocconcini, sausage and caramelized onions over top.

Bake flatbreads in the middle of the oven until golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

When flatbreads are almost done, add spring mix and Italian Dressing to a large bowl. Toss to coat.
Cut flatbreads into pieces.
Divide salad and flatbreads between plates.
Drizzle any remaining basil pesto over flatbreads.