- 2 tbsp olive oil
- 3 (about 240 g) Italian sausages
- 300 g radicchio, chopped
- 1 garlic clove, finely chopped
- 200 g fontina cheese (see Note), sliced
- 2 tbsp flat-leaf parsley, chopped
- 525 g (3½ cups) plain flour, plus extra, to dust
- 1 tsp bicarbonate of soda
- 1 egg, lightly beaten
- 60 ml (¼ cup) olive oil
- 20 g (¼ cup) grated pecorino
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To 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.