Yield: 1 servings
|3 \N||Garlic cloves; peeled|
|3 tablespoons||Extra virgin olive oil|
|8 \N||Thick slices ciabatta bread|
|3 tablespoons||Olive oil|
|5 \N||Italian pepper sausages; skins removed and|
|\N \N||; meat crumbled|
|3 pounds||Baby spinach; washed and stalks|
|\N \N||; removed|
|\N \N||Sea salt|
|3 tablespoons||Good quality balsamic vinegar|
SAUSAGE WITH SPINACH
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.