Sausage & Rapini Crostata

Sausage & Rapini Crostata

Recipe by Mark Calaminici | Food Loves Company
Serves 4

Ingredients

1 cup butternut squash, peeled, seeded and cut into bite size chunks
2 tbsp extra virgin olive oil
Salt
Freshly cracked pepper
2 cloves garlic, finely chopped
½ sweet onion, finely chopped
2 hot sausages, casings removed
2 cups rapini, chopped
1 sheet of pre-rolled puff pastry, 10x10 inch
2 tbsp goat cheese
½ cup fontina cheese, shredded
1 egg, lightly beaten

Method

1. Preheat oven to 400 degrees.

2. In a large mixing bowl add butternut squash, 2 tbsp extra virgin olive oil and season with salt and freshly cracked pepper. Toss to incorporate ingredients.

3. Transfer butternut squash to a baking sheet lined with parchment paper. Place in oven and roast for 20-25 minutes, until tender and browned. You may give the pan a shake or flip about half way through. Set aside.

4. Heat extra virgin olive oil in a pan over low-medium heat. Add garlic, onions and season with salt and freshly cracked pepper. Sauté until garlic and onions start to brown. Add sausage and use a wooden spoon to break and crumble up the sausage. Saute sausage until it starts to brown. Add rapini and sauté until rapini has wilted and sausage is cooked. Add roasted butternut squash and mix to incorporate all the ingredients. Set aside.

5. Roll out puff pastry on flat surface. Trim edges to create a large circle. Spread goat cheese in the center of the pastry. Add filling and spread evenly leaving a 2-inch border. Add fontina on top.

6. Fold the pastry border over the filling, pleating it to make a circle. Create an egg wash by lightly beating an egg in a small bowl. Brush pastry with the egg wash.

7. Place in oven at 375 degrees for 30-35 minutes, or until pastry is golden brown. Enjoy!

Until next time, ciao!

______________________________

Instagram: @foodlovescompany
Facebook: foodlovescompany
Twitter: @foodlovesco

Video by @thebestproductions
Music by @epidemicsound

#sausage #rapini #crostata