Meat & Potatoes. I promised a week of Meat & Potatoes. 6 recipes in 6 days. That’s a week in my book. So this is the last of these recipes.
My meat is sausage. Spicy Italian sausage. My potatoes are potatoes. Is that clear enough?
If not I should also say this is a recipe for flatbread. Meat & Potato Flat Bread with Mustard Greens. I added the mustard greens because spring has begun to sprung here in So. Cal and the hills are alive! Every spring the first things to come alive in the hills near my house are wild mustard plants. That means urban foraging to me.
I live in the Hollywood Hills. My street backs up to some L.A. County conservancy property, which bleeds into Lake Hollywood and the land owned by Department of Water and Power, and culminates in 4200 acres of Griffith Park. That is a lot of wild land in the middle of one of the largest cities in the world.
As I said, winter rain makes spring come early in California. Julie Andrews has nothinâ€™ on these hills, because they really are â€œaliveâ€ right now. That means the tasty young leaves of wild mustard are everywhere. So I was out bright and early today gathering a big bag of mustard greens. Naturally I just had to use them within hours of picking them. So they make an appearance here in the last of my Meat & Potato posts. Meat & Potato Flat Bread with Mustard Greens serves 8 CLICK here for a printable recipe.
- 1 3â„4 t dry active yeast (from one 1/4‑ounce envelope)
- 2 c water (110 degrees f)
- 2 T extra-virgin olive oil, plus more for bowl
- 1 T sugar
- 1 t salt
- 4 1â„2 c bread flour, plus more for surface
- 1 tbsp unsalted butter
- 1 T extra-virgin olive oil, plus more for brushing and drizzling
- 4 scallions, white and pale-green parts only, thinly sliced
- 2 leeks, well cleaned and chopped into 1/4â€™ pieces
- coarse salt and freshly ground pepper, to taste
- 1 lb Italian sausage, removed from casings
- 4 c lightly packed mustard greens
- 1 c raw russet potato, peeled and grated
- 1 c parmesan cheese, grated
- Italian parsley roughly chopped, as garnish
- very good olive oil for drizzling
Flat breads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).
Remove dough from refrigerator, and bring to room temperature. Place a pizza stone onto the center rack of the oven. Preheat oven to 500 degrees.
Topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally until softened, about 5 minutes. Transfer to a bowl.
Add Italian sausage to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.
Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 15-by-6-inch rounded rectangles; keep other portions covered. Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2‑inch border. Top that with 1/4 of he mustard greens, 1/4 of the sausage, 1/4 of the grated potato, and then sprinkle with 1/4 of the parmesan. Season with salt and pepper. Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough.
Garnish flatbreads with fresh chopped Italian parsley, and a drizzle of olive oil. Cut into thick slices, and serve immediately.
SERIOUS FUN FOOD