Linguica e Mouro Stromboli
Linguica and Mouro Stromboli with Farinheira Sauce
Italian and Portuguese? What a combo! This will hit your Italy and Portugal dreams through your tastebuds. I recommend grilling the sausages to get that char flavor! The Farinheira sauce is perfect for dipping and packs a bunch of flavor itself!
Ingredients
Stromboli
- 1 Chourico Mouro
- 1 Linguica
- 1 lbs Pizza Dough
- 2 cups Mozzarella Cheese
- 1 cup Chopped Portuguese Olives
- 1/2 cup Parsley, chopped
- 1/2 cup Onions, chopped
- Piri Piri
- 12 cup Ricotta
- Olive Oil
Dipping Sauce
- 1 Farinheira
- 1 can Diced Tomatoes
- 1 splash Vinho Verde
Instructions
- Grill the Linguica and Chourico, on a grill.
- Roll out the pizza dough flat.
- Layer the Mozzarella cheese, chopped sausages, olives, onions, ricotta, piri piri.
- Fold up the stromboli like a cigar, coat with olive oil, make a few slits on top.
- Bake at 425F for 20-25 mins, until golden brown.
- While baking, prepare the sauce. Decase the Farinheira and break it apart. Simmer the chunks in a pan with some sizzling olive oil. Once they start to turn brown, add in diced tomatoes, mix, and continue cooking and stirring while stromboli bakes. Both should be done around the same time.