Umbrian flatbreads (torta al testo)

For breakfast, lunch or dinner!

Credit: John Laurie

• makes

  6

• prep

  30 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 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

Umbrian flatbread

• 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

Rising time: 40minutes

Instructions

1. 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.

2. 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.

3. 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.

4. Wipe pan clean and return over medium heat. Cook each dough round for 2 minutes each side or until dough is lightly browned.

5. 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.

Note

• 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.

Cook's Notes

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.