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Milk Street Recipe

Umbrian Flatbreads with Sausage and Broccoli Rabe

50 minutes plus resting time for the dough

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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

Reviews
Betsy P.
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.
Helen C.

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.

Kevin W.

Made the flatbreads and agreed - 5.5 is way too small and way very raw


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