| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Winter, Nosh |
1 |
servings |
INGREDIENTS
| 3 |
|
Garlic cloves; peeled |
| 3 |
tb |
Extra virgin olive oil |
| 8 |
|
Thick slices ciabatta bread |
| 3 |
tb |
Olive oil |
| 5 |
|
Italian pepper sausages; skins removed and |
|
|
; meat crumbled |
| 3 |
lb |
Baby spinach; washed and stalks |
|
|
; removed |
|
|
Sea salt |
| 3 |
tb |
Good quality balsamic vinegar |
INSTRUCTIONS
GARLIC TOASTS
SAUSAGE WITH SPINACH
Garlic toasts:
Crush the garlic into the extra virgin olive oil and paint it on to one
side of the ciabatta slices. Grill under a hot flame to brown the bread and
create garlic toasts.
Spinach with sausage:
Meanwhile, heat the wok all over the surface for some minutes until you see
the metal go 'blue' (this shows you it is very hot).
Then add half of the olive oil. If you try to cook everything in one go,
you'll end up cooling down the pan too much and stewing it, so cook in two
or three lots. When the oil is smoking hot, toss in the sausage meat and
fry for a few minutes, until cooked. Drain off the excess oils. Throw in
large bunches of spinach, tossing and turning it around the wok to wilt it.
When all the greens have been incorporated, season with salt and deglaze
with a few splashes of balsamic vinegar.
The resulting mix can be placed over the hot garlic toasts and served
immediately while still piping hot.
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