Thursday, April 7, 2016

Linguica Roll-Ups

This is one of those recipes I've been cooking all day in my head; sorting out the ingredients, using what I had available and trying to avoid another trip to the store. The result? A great new recipe I'll be making again and again.

Linguica Roll Ups

I full length of Linguica sausage, diced small
2 garlic cloves, minced
1 medium shallot, diced
1 c. frozen chopped kale
1-2 tsp. olive oil.
15 oz. ricotta cheese
3/4 c. grated Mozzarella
2 Tbsp. Gainey Vineyard Vegetable Garden Seasoning
3/4 c. butter, melted
9 sheets of Phyllo dough, thawed

Preheat oven to 375 degrees.

Brown Linguica in large skillet over medium heat. Remove and set aside. Reduce heat.

Add a little olive oil to pan drippings and saute shallot 2 to 3 minutes.. Add garlic and continue cooking for about a minute more. Don't let garlic burn.

Add kale to the pan making sure to break up any large frozen chunks. Return sausage to the pan and stir well cooking over medium-low heat.

Meanwhile in large bowl, combine ricotta with the Mozzarella. Add the Vegetable Garden Seasoning and mix well.

Add sausage mixture to the cheese mixture and come really well making sure all the ingredients are incorporated.

Remove 1 sheet of Phyllo dough and cover the remaining sheets with a damp dish towel to prevent them from drying out.

You will need 3 sheets of the dough for each roll up (you should end up with 3 full rolls). Lay the first sheet out and use a pastry brush to brush on a thin layer of melted butter. Be sure to cover the entire surface.

Remove a 2nd sheet, lay it on top of the first and do the same making sure to completely brush the surface with melted butter. Repeat this step with the 3rd sheet (be sure to keep the other Phyllo dough covered with a damp towel while you're working).

Beginning at one short end, place about 3 large scoops of sausage/ricotta filling along the edge.

Fold in the long side edges of the dough and begin rolling up from the bottom until you have a long rolls.

Place seam-side down on baking pan (preferably lined with silicone baking mat) and brush the top with melted butter.

Repeat this process until you have 3 long rolls.

Bake approximately 35 minutes or until nicely browned on top. Remove from oven and allow to cool before cutting - filling will be hot.

No comments:

Post a Comment