Zutaten für The Suffed Crepes Have A Mild Spice Ragu
- 4 slices bacon
- 2 cloves garlic, minced
- 2 cups arugula
- Fresh Ground Black Pepper
- Pinch of salt
- Hot Italian Sausages
- Rag Pasta Sauce
- Cabernet Sauvignon Wine
- 1 tablespoon capers
- Feta Cheese
- 9-inch crepes (number as needed)
- 1 tablespoon olive oil
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Zubereitung von The Suffed Crepes Have A Mild Spice Ragu
- Preheat oven to broil. Position a rack on the lowest shelf.
- Prepare the Ragù: Remove stems from 2 cups of arugula and chop into 1-2 inch pieces. Set aside 1/2 cup chopped arugula for later.
- In a medium saucepan, heat 1 jar (24oz) Ragù sauce over low heat.
- Add 1/2 cup dry red wine, 1/2 cup crumbled feta cheese (4oz), 1 tablespoon capers, and 1/2 cup chopped arugula. Simmer for 10 minutes, stirring occasionally, to allow flavors to blend.
- Cook the Filling: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 pound Italian sausage (removed from casings) and 4 slices bacon, diced. Add 2 cloves minced garlic and 1/4 teaspoon black pepper.
- Sauté for 10-15 minutes, or until sausage is cooked through, stirring occasionally.
- Drain excess grease from the sausage mixture into the simmering ragù. Add 2/3 cup of the cooked sausage mixture to the ragù. Increase heat to medium-high to burn off the alcohol for about 5 minutes. Reduce heat to low.
- Add the remaining 1 1/2 cups chopped arugula to the sausage and ragù mixture. Cook for another 5-7 minutes, or until the arugula has softened. Add a pinch of salt to taste. Reduce heat to low.
- Fill the Crepes: Fill each 9-inch crepe with 2/3 cup of the meat mixture.
- Roll up the crepes and place them on a lightly oiled baking sheet.
- Top with the remaining 2/3 cup meat mixture and the remaining 1/2 cup crumbled feta cheese.
- Broil for 2-3 minutes, or until the crepes are golden brown on top.
- Remove from oven. Serve 2 rolled crepes per plate, drizzled with an equal amount of the ragù sauce.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
5g
Fat
155g
Carbs
1g
