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Umbrian Flatbreads with Sausage and Broccoli Rabe
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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
260 grams (2 cups) all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon table salt
1/4 cup extra-virgin olive oil
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 pound hot or sweet Italian sausages
1 bunch broccoli rabe, trimmed and halved crosswise
Kosher salt and ground black pepper
2 oil-packed anchovy fillets
2 medium garlic cloves, finely grated
1/4-1/2 teaspoon red pepper flakes
For the Dough
-
260
grams (2 cups) all-purpose flour, plus more for dusting
-
2
teaspoons baking powder
-
1
teaspoon table salt
-
¼
cup extra-virgin olive oil
For the filling
-
3
tablespoons extra-virgin olive oil, divided, plus more for drizzling
-
1
pound hot or sweet Italian sausages
-
1
bunch broccoli rabe, trimmed and halved crosswise
-
Kosher salt and ground black pepper
-
2
oil-packed anchovy fillets
-
2
medium garlic cloves, finely grated
-
¼-½
teaspoon red pepper flakes
Directions
-
01To make the dough, in a large bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup, combine the oil and ½ cup water. While stirring with a silicone spatula, slowly pour the oil-water mixture into the dry ingredients. Continue stirring until a shaggy dough forms, adding 1 to 3 tablespoons more water as needed if the mixture is too dry. Dust the counter with flour, then turn the dough out onto it. Knead until the dough is smooth and cohesive, about 30 seconds. Divide it in half, shape each piece into a smooth ball and set on a lightly floured surface, spaced far enough apart so the halves don’t touch. Cover with a kitchen towel and let rest for at least 15 minutes or up to 1 hour.
-
02Using your hands, press each dough ball into a 5½-inch round. Heat a 12-inch cast-iron skillet over medium-low until water flicked onto the surface immediately sizzles and evaporates. Add 1 round to the skillet and cook until well browned in spots, about 4 minutes. Using a wide metal spatula, flip the round and cook until the second side is spotty brown, about another 4 minutes; adjust the heat as needed if the bread is browning too quickly. Transfer to a wire rack. Cook the second round in the same way. Let the flatbreads cool while you make the filling.
-
03To make the filling, in the same skillet over medium-high, heat 2 tablespoons oil until barely smoking. Add the sausages, cover and cook, turning occasionally with tongs, until the centers reach 160°F, about 10 minutes. Transfer to a plate; reserve the skillet.
-
04With the skillet still over medium-high, add the broccoli rabe and ¼ teaspoon salt; stir to coat with the fat remaining in the pan. Cover and cook, stirring occasionally, until just shy of tender, 4 to 6 minutes. Push the rabe to one side of the skillet, then add the remaining 1 tablespoon oil, anchovies, garlic and pepper flakes to the clearing. Cook the garlic mixture, stirring and mashing, until fragrant and the anchovies have broken down, about 1 minute. Stir the garlic mixture into the rabe, then remove from the heat. Taste and season with salt and black pepper; scrape onto another plate.
-
05To assemble, cut each sausage lengthwise into 4 planks of even thickness. Cut each flatbread in half so you have 4 half moons. Using a serrated knife, split each piece horizontally. Drizzle the cut sides with oil, then lay the sausage on 4 of the pieces, dividing it evenly. Top the sausage with the rabe. Cover with the untopped sides of the bread and press firmly to compact the filling.
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Reviews
August 26, 2022
Glimpse of ancient bread in this easy recipe.
There's an ancient quality to this bread. My husband and I agreed that it tastes of the very essence of bread. Made it to accompany the Umbrian soup. Delicious.
October 19, 2022
Delicious!
I wish I had read the reviews first because the center was a bit raw. The hot sausage and broccolini filling was delicious.
November 16, 2023
Super easy weeknight meal
This meal brings back memories of a trip to Italy! We have made this several times and the recipe is easy and results in a fantastic meal!
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Your First Issue
I made the flatbread from this recipe tonight and 5 1/2 inches was way too small. I went with it for the first one (I always try the recipe as written the first time I make it) and it was raw in the middle. The second one I flattened into a ten inch round and it worked much better. So if it looks too thick to you I highly recommend going off-recipe and flattening it more.