Italian Sausage Rosée Flatbreads
with Crisp Apple-Radish Salad
Cooking time
20 minutes
Servings
4
Calories
710 /serving
Parenting is all about DIY. So let’s try some DIYK: Do It Yourselves, Kids! This recipe comes together easily with Italian pork sausage meat and rounds of naan. Have them assemble the flatbreads with a mixture of tomato and ricotta, crowned by golden-browned pork sausage.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 100g Radishes
- 1 Head of curly leaf lettuce
- 1 Apple
- 100ml Tomato sauce
- 60ml Cold-pressed Italian vinaigrette
- 60g Ricotta
- 4 Naan
Contains: Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
11 g
Sodium
1930 mg
Total Carb
68 g
Sugars
10 g
Protein
30 g
Fibre
5 g
Preparation
Cook the sausage meat
- Preheat the oven to 450°F.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat* and cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through.
- Transfer to a paper towel-lined plate.
Mise en place
- Meanwhile, in a small bowl, combine the tomato sauce, ricotta and S&P.
- Separate the lettuce leaves; tear the leaves.
- Halve, core and thinly slice the apple.
- Cut the radishes into wedges.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the tomato-ricotta mixture.
- Top with the sausage meat.
- Bake, 5 to 7 min., until the edges are golden brown.
- Transfer to a cutting board and cut into wedges.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, apple, radishes, vinaigrette and S&P.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
