avec salade fraîche
Nous avons rehaussé le mélange classique de Capri avec des tomates et des bocconcinis marinés, et un soupçon de citron! La fraîcheur sous forme de pains plats! Ingrédients : Saucisse italienne douce (porc, épices, sel, sucres (sucre, dextrose), oignon, ail déshydraté, arôme, huile de tournesol, eau) • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Petites tomates • Mélange roquette et épinards (roquette, épinards) • Bocconcinis (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) (lait) • Pesto au basilic (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Glaçage balsamique (sucres (sucre, glucose), vinaigre balsamique (vinaigre de vin, mout de raisins, sulfites), eau, vinaigre, gomme de xanthane, caramel, sorbate de potassium, sulfites) (sulfites) • Garniture de salade (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) (soya) • Oignon vert • Ail • Mélange d'épices aux herbes italiennes (sel, oignon déshydraté, ail déshydraté, herbes, sucre, oignon en poudre, ail en poudre, huile de canola, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Pain plat
2 unit(s)
Bocconcinis
100 g
Petites tomates
113 g
Pesto au basilic
0.25 cup
Assaisonnement italien
2.15 g
Glaçage balsamique
2 tbsp
Mélange roquette et épinards
113 g
Gousses d'ail
1 unit(s)
Garniture de salade
28 g
Oignon vert
1 unit(s)
Saucisse italienne douce, sans boyau
250 g
Huile
2 tbsp
Sucre
1 tsp
Sel
0.255 tsp
Poivre
0.25 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Halve tomatoes.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Tear bocconcini into small pieces.
- To a large bowl, add bocconcini, garlic, half the Italian Seasoning (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then sausage. Season with salt and pepper.
- Cook for 4- 6 min, breaking up sausage and stirring often until sausage is cooked through.**
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
- Toast flatbreads in the middle of the oven for 3-4 min, until lightly crisp. Remove from oven.
- Spread half the pesto over flatbreads, then scatter bocconcini mixture and sausage over top.
- Bake flatbreads in the middle of the oven for 5-7 min, until golden and crisp, 5-7 min. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, to a small bowl, add tomatoes and remaining pesto.
- Season with salt and pepper.
- Toss to combine, then set aside.
- When flatbreads are almost done, in the same large bowl (from step 1), whisk together half the balsamic glaze, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.
- Top flatbreads with tomato mixture.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates.
- Drizzle remaining balsamic glaze over flatbreads.
- Sprinkle green onions over top.
- Sprinkle remaining salad topping mix over top.
If you've opted to add sausage, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then sausage. Season with salt and pepper. Cook for 4- 6 min, breaking up sausage and stirring often until sausage is cooked through.**
Spread half the pesto over flatbreads, then scatter bocconcini mixture and sausage over top. Follow the rest of the recipe as written.
1020
kcal
Calories
57
g
Fat
16
g
Saturated Fat
85
g
Carbohydrate
22
g
Sugar
8
g
Dietary Fiber
44
g
Protein
105
mg
Cholesterol
1580
mg
Sodium
0.3
g
Trans Fat
1150
mg
Potassium
1000
mg
Calcium
8
mg
Iron
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