Best Mozzarella Stuffed Chicken Sausage Balls Tomato Basil Sauce Cacio E Pepe Potatoes And Roast Broccolini Recipes

SAUSAGE AND BROCCOLINI PIZZA

Sausage and Broccolini Pizza image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 pound refrigerated pizza dough, at room temperature
1 14.5-ounce can diced tomatoes, drained
1/3 cup roughly chopped fresh basil
2/3 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese (about 8 ounces)
3 tablespoons chopped fresh mint
Kosher salt and freshly ground pepper
4 hot or sweet Italian sausages (about 12 ounces), casings removed
3 cloves garlic, thinly sliced
1 bunch broccolini, cut into florets

Steps:

Put an inverted baking sheet on the lowest oven rack; preheat to 475 degrees F. Line another inverted baking sheet with parchment; drizzle with 2 tablespoons olive oil. Form the pizza dough into an 8-inch oval on the parchment; flip to coat with the oil. Drape with plastic wrap; set aside.
Combine the tomatoes and basil in a bowl. Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausages and garlic; cook, breaking up the meat, 5 minutes. Remove to a plate using a slotted spoon. Add the broccolini and 1/2 cup water to the drippings in the skillet and cook 5 minutes.
Stretch the dough to 11 by 14 inches on the parchment; spoon the ricotta mixture on top. Top with the tomatoes, sausage and broccolini. Slide the pizza (on the parchment) onto the hot baking sheet. Bake until the crust is golden, 15 minutes. Transfer the pizza to a cutting board to slice.

Nutrition Facts : Calories 750 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 76 milligrams, Sodium 1555 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 39 grams

SAUSAGE-AND-BASIL-STUFFED TOMATOES

Sausage-and-Basil-Stuffed Tomatoes image

Provided by Food Network Kitchen

Time 50m

Yield 8 servings

Number Of Ingredients 13

Ingredients

8 medium tomatoes, preferably with stems intact
4 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
3/4 pound luganega or sweet Italian sausage, casings removed
1 teaspoon herbes de Provence
1 small green bell pepper, diced
1/2 large onion, diced
1 stalk celery, diced, plus a handful of celery leaves
1 small clove garlic, minced
2 cups bread cubes (from about 1/2 baguette)
1 cup fresh basil
1/2 cup walnut pieces
1/3 cup grated parmesan cheese

Steps:

Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.
Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.