Pita Pockets Italiano
From elgourmand2 8 years ago
- 30 Min to make
- Serves 4-6
Sunday is a laid back day in Samoa. The big meal is served about noon, then a nice long nap, until it cools off, then some chores and such and then a light snack in the late evening. Between my wife and daughter and the neighbors there is always heaps of Samoan food for the big meal; the evening snack is my turf. Read more Having made a dozen Pita rounds a few days ago I was searching my freezer, fridge and pantry for stuff to fill Pita Pockets. This is what I came up with. Feel free to sub where you like and quantities are just more or less. See less
Ingredients
- • 1-2 smoked Italian sausage links cut into ½ in. (1.25 cm) slices and the slices quartered. shopping list
- • 3 Pita rounds, cut in half and opened (6 pockets). shopping list
- • 1 medium avocado, seeded, peeled and cut into small chunks. shopping list
- • 2 Tbs. homemade basil pesto. shopping list
- • 1-2 Tbs. dry red wine. shopping list
- • 1-2 Tbs. sour cream. shopping list
- • 1 tsp. mint sauce. shopping list
- • 1 tsp. capers. shopping list
- • Salt and FG pepper to taste. shopping list
- • About a cup of cubed ripe, fresh tomato. shopping list
- • 1 medium red bell pepper, seeded and sliced into thin strips. Can sub roasted bell pepper strips. shopping list
- • Some sliced lettuce. shopping list
- • Half a medium onion, sliced thin. shopping list
- • ¼ cup grated parmesan cheese. shopping list
How to make it
- 1. Pre-heat the oven to about 200 F (90 C).
- 2. Paint the pita with a touch of olive oil, wrap in a just damp (not wet) dish towel and put in the oven to warm up.
- 3. Get out a skillet, cut up the sausage and cook until just done through but not crisp. Remove to paper towels to drain.
- 4. In a suitable bowl, combine pesto, capers, wine, sour cream, mint sauce and salt and FG pepper and mix well.
- 5. Add the cooked sausage, tomato and avocado; fold to combine, do not mash.
- 6. Take the pita out of the oven. In each pocket layer 1/6 of the pesto mixture, bell pepper strips, onion and lettuce. Top with a bit of parmesan.
- I started with the pesto mixture and ended with the parmesan but layer in any order you like.
- I served a few Dolmathakia (stuffed grape leaves), some kalamata olives and some plain yogurt dipping sauce with these. A dry, fruity white vino or green tea to wash them down with.
People Who Like This Dish 2
- MamasRecipeCorner Yukon, Ok
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments