Rustica Rossa Flatbread: Shrimp, Sausage & Roasted Red Pepper
Some recipes come from deep thought and planning, others from a craving, but this one? This one was made for an afternoon with two of my favorite people — both serious cooks in their own right. One spent his younger years working the line and then transitioned into video post-production, the other’s a director of photography who’s worked with Robert Irvine on “Restaurant: Impossible,” and quite comfortable in a kitchen. So yeah… let’s just say the bar was high.
The goal? Build a flatbread that felt rustic but composed, something you’d throw together with a glass of wine in hand, but still worthy of raised eyebrows and second helpings. That's how this shrimp flatbread recipe came about.
At the heart of it is a roasted red pepper coulis: smooth, sweet, and smoky with a little backbone from shallots, sautéed garlic, and white balsamic vinegar. That gets layered over a spread of whipped goat cheese, roasted garlic, and anchovy — basically a savory, creamy dream.
From there, we go land and sea with sweet Italian sausage and tender Argentine red shrimp, plus Fontina cheese for that luscious melt. It all gets finished with a blizzard of Parmigiana Reggiano to add umami and bring it home.
Cooking for Friends Who Know Their Stuff
There’s a different kind of pressure when you’re cooking for people who get it. You can’t hide behind a pretty plate or hope the sauce distracts from overcooked shrimp — not when one of your friends used to bang out covers on the line, and the other has seen more kitchens than most of us ever will thanks to a camera crew and a travel schedule.
But honestly, that’s what makes it fun. You know your food will be appreciated on a deeper level — the textures, the balance, the little touches like anchovy in the goat cheese, lemon zest to tease your palate, or a roasted garlic whisper in the background. That’s the kind of detail chefs feel more than they consciously notice. They may not say it outright, but the second slice tells you everything you need to know.
Let’s Talk Flavor
What I love about this flatbread is how it walks that line between casual and composed. The coulis brings that sweet, smoky depth. The goat cheese spread? Rich, tangy, a little salty from the anchovy, with roasted garlic mellowing it all out. Then you’ve got the sausage — crisp and sweet-spiced — playing against the light, buttery shrimp. Fontina melts into it all like it was born for the job.
It’s rustic. It’s bold. It tastes like something you’d get at a spot where the chef’s wearing a t-shirt and an apron that’s seen some things.
Serving It Up
This isn’t your typical flatbread where everything gets lost under a pile of toppings. It’s built with intention — each element layered for flavor and texture, but never overdone. I slice it into triangles, serve it on a simple white plate, and let it speak for itself.
It’s casual enough to eat standing around the kitchen island, but if you wanted to pair it with a crisp white wine or a light Italian red, no one’s stopping you.
Recipe: Rustica Rossa Flatbread
INGREDIENTS
Goat Cheese Spread (Yields ~1/2 cup)
- Goat cheese, soft – 4 oz
- Roasted garlic cloves – 3 ea
- Anchovy fillets, oil-packed – 2 ea
- Olive oil – 1–2 tsp
- Black pepper – to taste
- Lemon zest – optional
Red Pepper Coulis (Yields ~3/4 cup)
- Roasted red bell peppers – 2 ea (peeled, seeded)
- Shallot, fine dice – 1 ea
- Garlic cloves, sliced – 2 ea
- Olive oil – 1 tbsp
- Tomato paste – 1 tbsp
- Chili flakes or Aleppo pepper – pinch
- Chicken or seafood stock – 1/4 cup
- Sherry vinegar or lemon juice – 1/2 tsp
- Salt and black pepper – to taste
Proteins & Cheese
- Sweet Italian sausage, bulk or casing removed – 2.5 oz
- Shrimp, 16/20, peeled and deveined – 6 ea (approx. 3 oz)
- Lemon zest – to taste
- Olive oil – as needed
- Fontina cheese, shredded – 1 cup (approx. 3 oz)
To Assemble
- Naan or flatbread (approx. 8–10") – 1 ea
- Basil pesto – 1 tbsp (for finishing)
- Fresh herbs (parsley, basil, or chives), chopped – 1 tbsp
- Lemon zest (for garnish) – optional
- Chili oil (optional) – to taste
METHOD
In food processor or mixing bowl, combine goat cheese, roasted garlic, anchovy, olive oil, and black pepper. Process or mash until smooth. Adjust seasoning. Hold refrigerated.
2. Prepare Red Pepper Coulis
Sweat shallot and garlic in olive oil over medium-low heat until translucent. Add tomato paste, chili flakes, salt, and pepper. Cook 1–2 minutes to caramelize. Add roasted red peppers and stock. Simmer 5–7 minutes. Blend until smooth. Finish with vinegar or lemon juice. Adjust seasoning. Hold warm or chilled.
3. Cook Sausage
Brown sausage in a sauté pan over medium-high heat until fully cooked and crisp. Drain on paper towel. Hold warm.
4. Cook Shrimp
Toss shrimp with olive oil, salt, pepper, and lemon zest. Grill or sauté until just opaque, 1–2 minutes per side. Hold warm.
5. Assemble Flatbread
Preheat oven to 425°F (or convection 400°F). Brush naan or flatbread with olive oil. Spread goat cheese mixture evenly over surface. Top with light layer of red pepper coulis. Sprinkle with shredded Fontina. Scatter sausage and shrimp evenly.
6. Bake
Bake flatbread on sheet tray or stone until cheese is melted and bubbling and edges are golden brown, approx. 10–12 minutes.
7. Finish & Serve
Drizzle chili oil or pesto across top. Garnish with chopped herbs and optional lemon zest. Slice into 6–8 triangles. Serve hot.
Make It, Share It, Make It Again
Whether you’re cooking for chef friends or just want to bring something bold and unexpected to the table, this one hits that sweet spot: impressive without being fussy, comforting without being predictable.
Give it a go. Tweak it. Make it yours. And if you serve it up and someone asks for the recipe — well, you know where to send them. And to David and John, thanks for your help in the kitchen and an incredible afternoon!
Copyright © 2025 The Small Town Chef - All Rights Reserved.
Comments
Post a Comment