Italian Burrito

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12 servings

According to Tom Sewell, executive chef with Sodexo at Florida Blue, this Italian Burrito is run as an action station. The recipe is taken a riff on the operation’s pasta station. To create the burrito, the chef simply removes the pasta and put the ingredients in a burrito. Guest can select from one of three proteins: chicken, Italian sausage or shrimp. Sauce toppings are hot Parmesan Alfredo or marinara sauce or cold basil pesto or red pepper ranch. Veggie toppings are: diced tomatoes, roasted red peppers, red onions, cucumbers, black olives, artichokes, bacon, braised kale and spinach. Cheese toppings are Parmesan or mozzarella. This recipe is a version of the sausage burrito. 

Ingredients

12 grilled flatbreads (recipe follows)
12 3 1/2-oz. portions piadine mix (recipe follows)
4 1/2-cup portions marina sauce (recipe follows)
3 lb. Italian rope sausage
12 oz. Provolone cheese, sliced .5 oz.
9 oz. tomatoes, diced 1/4 in.

Grilled flatbread
Yield: 12 portions
1 tbsp. kosher salt
1 tbsp. black pepper
1 tbsp. dried, crumbled rosemary
1 tbsp. dried oregano
1 tbsp. dried basil leaf
1 tbsp. dried parsley
1 tbsp. granulated garlic
1 tbsp. sesame seeds
12 7-in. pizza dough
12 tbsp. olive oil

Piadine mix
Yield: 12 3 1/2-ounce protions
2 oz. olive/vegetable oil blend
1 lb. sliced onions
1 lb. julienned green peppers
4 oz. julienned red peppers
1 lb. sliced mushrooms
1 oz. olive/vegetable oil blend
8 oz. diced 1/2-in. red potatoes, blanched
1 tsp. dried oregano
1 tsp. dried basil leaf
1/2 tsp. black pepper
1/2 tsp. salt

Marina sauce
Yield: 4.5 1-cup portions
1 tbsp. + 1/2 tsp. olive oil
2 1/4 tsp. fresh minced garlic
2 1/4 oz. diced 1/2-in. onions
2 cups + 4 tbsp. tomatoes, canned, diced in juice
2 cups + 4 tbsp. tomatoes, canned, crushed
1/2 tsp. kosher salt
1/2 tsp. black pepper
3 tbsp. chiffonade fresh basil
2 1/4 tsp. fresh chopped parsley
 

Steps

  1. Prepare grilled flat bread, paidine mix and marina sauce according to recipes.
  2. Place sausage on sheet pan and roast in 325°F oven. Slice cooled sausages into ¼-inc. pieces.
  3. Reheat sausages quickly. On warm flatbread, place the following: 3.5 ounces piadine mix, 4 ounces sliced sausage, 1 ounce cheese and .75 ounce diced tomato.
  4. Wrap bottom of sandwich in 10-by-13 foil and serve with side of marina for dipping.

Grilled flatbread

  1. Combine salt, pepper, rosemary, oregano, basil, parsley, garlic and sesame seeds.
  2. Spray thawed dough with pan spray and allow to rise to double size.
  3. Stretch dough to 8 inches, brush with olive oil, sprinkle each dough with 1 teaspoon spice mix and place on preheated char broiler, panini press, flattop or griddle. Grill for about 2 and a half minutes. Oil and season bottom of flatbread with 1 teaspoon mix, flip and grill second side.

Piadine mix

  1. Heat first oil in skillet over medium heat. Add onions, peppers and mushrooms. Saute until tender. Remove from heat.
  2. Add second oil to pan over medium heat. Add potatoes and spices and cook for 6 to 8 minutes, until browned.
  3. Add cooked vegetable mix and blend well. Remove from heat.

Marina sauce

  1. Heat oil in kettle. Saute garlic and onions until onions are translucent, about 5 minutes.
  2. Add tomatoes, salt and pepper.
  3. Bring to a simmer for 10 minutes. Add basil and parsley and mix well.
     
Source: Florida Blue, Jacksonville, Fla.

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