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(the above photo is the vegetarian version, FYI! no sausage in it)
Makes: 4
Prep time: 25 minutes
Total time: 1 hour and 30 minutes
INGREDIENTS
for the sausage:
2 tablespoons vegetable oil
8 ounces|225 grams hot Italian sausage, casings removed
8 ounces|225 grams sweet Italian sausage, casings removed
2 tablespoons tomato paste
¾ teaspoon garlic salt
¾ teaspoon onion powder
kosher salt and freshly ground black pepper, to taste
for the broccoli rabe:
2 tablespoons olive oil
8 ounces broccoli rabe, trimmed and cut into bite-sized pieces
kosher salt and freshly ground black pepper, to taste
for the ricotta cheese mixture:
1 cup|250 grams ricotta cheese
½ teaspoon dried oregano
½ teaspoon garlic salt
½ teaspoon onion powder
kosher salt, to taste
for the cheese sauce:
8 ounces|227 grams grated low-moisture mozzarella cheese
8 ounces|227 grams grated Monterey Jack cheese
⅓ cup-½ cup|80 ml-118 ml whole milk
1 tablespoon cornstarch
for assembling and serving:
8 (10-inch) flour tortillas (burrito size!) (NOTE: YOU CAN ALSO USE 4 BURRITO
TORTILLAS AND THEN 4 OF THE 6-inch FAJITA-SIZE FLOUR TORTILLAS)
4 (5-inch) tostada shells (you could always use tortilla chips instead!)
6 ounces|170 grams grated cheese blend (I used a blend of mozz, cheddar, and
provolone)
some thin slices of red onion
a heaping â…“ cup|50 grams drained and sliced pepperoncini
8 tablespoons|125 ml vegetable oil
spicy marinara sauce, heated for serving
DIRECTIONS
Cook the sausage: Heat the oil in a large skillet over medium-high. Add the sausage and cook, breaking up the pieces with the back of a wooden spoon, until browned, 5 to 7 minutes. Stir in the tomato paste and cook, caramelizing the tomato paste and coating the sausage, about 2 minutes. Stir in the garlic salt and onion powder and cook 1 to 2 minutes more, then season with salt and pepper. Add in about ½ cup|125 ml water to deglaze, scraping up the bottom of the skillet. Cook until the water has evaporated, then remove from the heat. Transfer the sausage to a bowl.
Cook the broccoli rabe: Return the skillet to the burner and heat the oil over medium-high. Add the broccoli rabe and cook until wilted, 3 to 5 minutes. Season with salt and pepper, then transfer to a bowl.
Make the ricotta mixture: Mix everything together in a medium bowl and refrigerate until ready to assemble.
Make the cheese sauce: Heat 1 cup|250 ml water in a small saucepan over medium. Set a heatproof bowl over the saucepan to form a double boiler. Put the cheeses and milk in the heatproof bowl and allow to melt, stirring often. If the mixture seems too thick, add a bit more milk. Once the cheese has melted, transfer to a medium saucepan over medium-low heat. (I know this seems tedious and we’re making a big fat mess, but we don’t want to burn the cheese as it melts and now we need to get the cheese to thicken, so it’s gotta happen like this.) In a small bowl, stir together the cornstarch with 1 tablespoon water and slowly whisk it into the cheese mixture. Cook, whisking occasionally, until thick, about 5 minutes. Keep warm over low heat.
Assemble the crunchwraps: Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut 4 smaller flour tortilla rounds. If you're using tortilla chips, simply cut out a 4-5-inch circle instead. If you’re using fajita tortillas, you can still trace off excess to keep it tidy.
Add a scoop (about ½ cup) of sausage to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle about ¼ cup of the cheese sauce over each, then place a tostada shell on top. Spread ¼ cup of the ricotta cheese over each shell, then top with ¼ each of the red onion, pepperoncini, and broccoli rabe. Sprinkle each with the grated cheese blend, then place the smaller flour tortilla cutouts on top. Tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly invert the crunchwraps so that the pleats are on the bottom and they stay together.
Working with one crunchwrap at a time, heat 2 tablespoons oil in a medium skillet over medium. Add the crunchwrap, seam-side down, and cook, flipping once, until the tortilla is golden, about 3 minutes per side. Repeat with the remaining crunchwraps and oil.
Serve immediately with the spicy marinara sauce.