Umbrian Flatbreads with Sausage and Broccoli Rabe | Christopher Kimball’s Milk Street

Join! 12 weeks for $1

We chat with Jamie Oliver about his youth and what influences his cooking.

We bake two chocolate cakes, one a special-occasion dessert and the other a quick, one-bowl affair.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

Milk Street Recipe

Umbrian Flatbreads with Sausage and Broccoli Rabe

50 minutes plus resting time for the dough

Umbrian Flatbreads with Sausage and Broccoli Rabe

Torta al testo is a simple Umbrian flatbread that can be an accompaniment to soups or stews, or, as Perugia home cook Silvia Buitoni showed us, the bread can be split and filled to make fantastic sandwiches. Though some versions of torta al testo are leavened with yeast, Buitoni used baking powder for a quick-and-easy dough that can be shaped and skillet-cooked after just a brief rest. We added a small measure of olive oil to her formula to give the bread a little suppleness and richness. The filling for our torta al testo is based on Buitoni’s, but instead of the foraged herbs and greens that she steamed then sautéed, we opted for broccoli rabe cooked simply in a covered pan with olive oil garlic, anchovies and pepper flakes. To be efficient, prep the filling ingredients while the dough is resting. This recipe calls for a 12-inch cast-iron skillet (the steady heat of cast iron excels at even browning and cooking the flatbreads), but you will need a lid when sautéing the rabe. If your skillet lacks one, use a lid from a similarly sized pot or simply set a baking sheet on top.

4

Servings

Tip

Don’t knead this dough as you would a yeasted bread dough or the flatbreads will be tough. Knead it just enough to bring it together into a smooth, cohesive mass; this should take less than a minute. Also, don’t leave the broccoli rabe in the skillet while you assemble the sandwiches; be sure to transfer it to a plate. If left in the pan, the rabe may overcook because of the heat retention properties of cast iron.

50 minutes

plus resting time for the dough

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

DECEMBER 2021
MILK STREET BOOK BUNDLE

Tuesday Nights, Tuesday Night Mediterranean, Fast and Slow and Cookish

$200 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway