Umbrian flatbreads recipe (torta al testo)
- Cuisine: Italian
- Makes 6
Ingredients2 tbsp olive oil
3 (about 240g) Italian sausages
300g radicchio, chopped
1 garlic clove, finely chopped
200g fontina cheese*, sliced
2 tbsp flat-leaf parsley, chopped
525g (3½ cups) plain flour, plus extra, to dust
1 tsp bicarbonate of soda
1 egg, lightly beaten
60ml (¼ cup) olive oil
20g (¼ cup) grated pecorino
PreparationTo make flatbread, combine flour, bicarbonate of soda and a pinch of salt in a bowl and make a well in the centre. Pour in the egg, oil and 225ml water, adding extra if required. Add pecorino and stir to form a dough. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap and set aside for 40 minutes.
Divide into 6 balls. Using a rolling pin dusted in flour, roll out each ball to a 16cm round. Place on 2 trays lined with baking paper.
Heat 1 tbsp oil in a heavy-based frying pan over medium heat. Cook sausages, turning, for 8 minutes or until cooked through. Thickly slice on the diagonal, then set aside. Return pan over medium heat, add remaining 1 tbsp oil, radicchio and garlic, and cook, stirring, for 2 minutes or until wilted. Season with salt and pepper, and set aside.
Wipe pan clean and return over medium heat. Cook each dough round for 2 minutes each side or until dough is lightly browned.
Cut each flatbread in half horizontally and layer bottom halves with radicchio mixture, a few sausage slices and some fontina. Scatter with parsley and top with the remaining flatbread halves. Cut into quarters and serve immediately.
* Fontina cheese, available from delis and specialist food shops, is a melting Italian cheese. Substitute other good melting cheeses such as Gruyère or gouda.
As seen in Feast magazine, Issue 8, pg99.
Photography by John Laurie.
If you enjoyed this Umbrian flatbreads recipe (torta al testo) then browse more Italian recipes, bread recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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Rescuing burnt garlic
Burning garlic will make it taste bitter and unpalatable, however if you do burn your garlic while heating it in olive oil (the basis of so many French and Italian meals) simply strain out the garlic pieces - the oil will have taken on much of the flavour of the garlic already and will impart this through your dish.
Unrefined molasses; characterized by an especially strong taste and greater nutrient value.