Ingredients with Measurements:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound Italian sausage, casings removed
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh parsley
- 4 sheets of pane carasau, cut into 4-inch squares
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic, oregano, red pepper flakes, salt, and black pepper and cook, stirring, for 1 minute.
3. Add the sausage and cook, breaking it up with a spatula, until it is browned, about 5 minutes.
4. Add the bell peppers and cook, stirring occasionally, until they are softened, about 5 minutes.
5. Add the tomato paste, balsamic vinegar, and parsley and stir to combine.
6. Place the pane carasau squares in the skillet and cook, stirring occasionally, until they are lightly toasted, about 5 minutes.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information: (per serving)
Calories: 474
Fat: 28g
Carbohydrates: 28g
Protein: 22g
Substitutions for Ingredients
- Italian sausage can be substituted with ground beef or turkey.
- Balsamic vinegar can be substituted with red wine vinegar.
- Parsley can be substituted with fresh basil or oregano.
Variations:
- For a vegetarian version, omit the sausage and substitute with cooked lentils or chickpeas.
- For a vegan version, omit the sausage and substitute with cooked lentils or chickpeas, and use vegan-friendly olive oil.
Tips and Tricks:
- Toasting the pane carasau in the skillet adds a nice crunch to the dish.
- If you don't have pane carasau, you can use any type of flatbread.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in a skillet over medium heat until warmed through.
Presentation Ideas:
- Serve the pane carasau with sausage and peppers in individual bowls.
- Garnish with freshly chopped parsley.
Garnishes:
- Freshly chopped parsley
- Grated Parmesan cheese
Pairings:
- A crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- A simple green salad
- Roasted vegetables
Troubleshooting Advice:
- If the pane carasau is not toasting properly, add a bit more oil to the skillet.
Food Safety Advice:
- Cook the sausage thoroughly before adding it to the skillet.
Food History:
Pane carasau is a traditional flatbread from Sardinia, Italy. It is also known as carta da musica or music paper due to its thin and crispy texture.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the balsamic vinegar and a bit of heat from the red pepper flakes.
Serving Suggestions:
- Serve as an appetizer with a side of marinara sauce for dipping.
- Serve as a light lunch or dinner with a side of roasted vegetables.
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Region: Italian