Gondola Boat Recipe
A warm and crisp, hollowed-out Italian torpedo roll filled with your choice of Italian Sausage or Meatballs. Topped with spicy garlic rustica sauce and melted mozzarella cheese.
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Ingredients
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Rolls
Filling
Sauce
Topping
Method
Preparation of Rolls
- 1
Hollow the Rolls
Using a sharp knife, carefully cut out the insides of the Italian torpedo rolls, creating a hollow space to hold the filling. Set aside the insides for later use or discard.
Cooking the Filling
- 2
Cook the Sausage/Meatballs
In a large skillet over medium heat, add the Italian sausage or meatballs. Cook until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.
Making the Sauce
- 3
- 4
Add Tomatoes and Spices
Stir in the crushed red pepper flakes, canned crushed tomatoes, dried oregano, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat and let it cook for about 10 minutes, stirring occasionally.
- 5
Combine Filling and Sauce
Add the cooked sausage or meatballs to the sauce, mixing well to coat. Let simmer for an additional 5 minutes.
Assembling the Gondola Boat
- 6
Fill the Rolls
Preheat your oven to 180°C (350°F). Spoon the sausage or meatball mixture into each hollowed-out roll, filling them generously.
- 7
Add Cheese
Top each filled roll with a generous amount of shredded mozzarella cheese.
- 8
Bake the Rolls
Place the filled rolls on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.
Serving
- 9
Serve Warm
Remove from the oven and let cool for a couple of minutes. Serve the gondola boats warm, garnished with additional crushed red pepper flakes if desired.
