Italian Sausage and Caramelized Onion Flatbread — Piadina Salsiccia e Cipolle
A Romagnolo piadina folded around crumbled Italian sausage browned with sweet caramelised red onions and a touch of balsamic, finished with a few rocket leaves and a grating of pecorino.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 240g flour, 0.5 tsp salt, and 0.25 tsp baking powder. Rub in 40g lard or stir in olive oil. Pour in 120ml warm water and knead 3 minutes until smooth. Wrap and rest 10 minutes. Thinly slice 2 small red onions. Remove casing from 240g Italian sausage.
Saute
Heat 2 tbsp olive oil in a wide skillet over medium heat. Add red onions and 0.5 tsp salt; cook 6 minutes, stirring occasionally, until soft and starting to caramelize. Push onions to one side. Add crumbled sausage to the cleared side; brown 5 minutes, breaking up with a wooden spoon, until cooked through and crisp at edges.
Glaze
Combine sausage and onions in the pan. Drizzle with 2 tsp aged balsamic vinegar and cook 60 seconds until the vinegar reduces and glazes the mixture. Season with 0.5 tsp black pepper. Set aside and keep warm.
Fry
Heat a heavy dry skillet over medium-high heat for 2 minutes. Divide dough in half. Roll each portion on a floured board into a thin 22cm round, 2mm thick. Working with one piadina at a time, lay onto the hot pan and cook 90 seconds until brown spots appear and surface bubbles. Flip and cook 60 seconds on the second side until pliable. Repeat with second dough portion.
Stuff
Transfer each warm piadina to a board. Spoon half of the warm sausage and onion filling over half of each piadina, leaving a 1cm border. Scatter 20g arugula on top of each. Sprinkle each with 10g finely grated Pecorino Romano.
Plate
Fold the empty half of each piadina over the filling. Cut diagonally in half and serve immediately while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.