Torta al Testo

Name: Torta al Testo
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 500 g type 0 wheat flour; 5 g bicarbonate of soda; 8 g Fine sea salt; 30 ml Extra virgin olive oil; 270 ml sparkling mineral water; 400 g fresh coarse pork sausages; 500 g wild chicory or swiss chard; 2 clove Garlic cloves; 1 pinch dried chilli flakes

An unleavened Umbrian griddle flatbread cooked on a heavy flat pan called a testo, split and filled with sausages and greens. Also known locally as crescia in northern Umbria.

🇮🇹Italy· Umbria

Prep: 25 min
Cook: 25 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 610 kcal

Ingredients

0 of 9 gathered

Servings

500 g type 0 wheat flour — or strong plain white flour
5 g bicarbonate of soda — or baking powder for light aeration
8 g Fine sea salt — fine ground
30 ml Extra virgin olive oil — Umbrian olive oil preferred
270 ml sparkling mineral water — lukewarm, aids crisp texture
400 g fresh coarse pork sausages — Norcia style, seasoned with black pepper and garlic
500 g wild chicory or swiss chard — washed and trimmed
2 clove Garlic cloves — peeled and lightly crushed
1 pinch dried chilli flakes — for gentle heat in the greens

Equipment

•Cast-iron griddle or heavy skillet
•Rolling pin
•Large mixing bowl
•Fork
•Wide frying pan

Nutrition

Per serving, approximate

Calories: 610 kcal
fat: 24 g
carbs: 68 g
fibre: 5 g
protein: 26 g
calories: 610 kcal

Instructions

1
Sift the flour, bicarbonate of soda, and fine sea salt into a wide mixing bowl.
2
Pour in the olive oil and most of the water, drawing the flour in until a shaggy dough forms.
3
Knead the dough on a wooden board for five minutes until completely smooth, pliable, and non-sticky.
4
Cover the dough ball with an upturned bowl and leave to rest for twenty minutes at room temperature.
5
Boil the greens in salted water for five minutes, drain thoroughly, and squeeze out all moisture once cooled.
6
Warm olive oil in a pan with garlic and chilli, add the greens, and toss over medium heat for six minutes.
7
Split the pork sausages lengthwise and cook in a separate hot skillet until well browned and cooked through.
8
Roll out the rested dough on a lightly floured surface into a round disc roughly one centimetre thick.
9
Heat a heavy cast-iron griddle or dry skillet over moderate heat until hot but not smoking.
10
Lay the dough on the dry griddle and immediately prick the entire top surface all over with a fork.
11
Bake for eight to ten minutes per side, turning when blistered with dark golden patches and cooked inside.
12
Cut the hot bread into wedges, slice each wedge horizontally, and fill immediately with warm sausages and greens.

Chef's tips

Always prick the flatbread generously with a fork before and during baking to prevent steam bubbles from blowing the bread into a balloon. Keep the griddle heat moderate so the interior bakes through completely before the crust scorches.

Ingredient substitutions

fresh coarse pork sausages → cured Prosciutto di Norcia or cooked ham for a cold filling
wild chicory → spinach or turnip tops, cooked and thoroughly squeezed dry

Storage

Store leftover plain bread wrapped in a cloth at room temperature for up to one day.

Reheating

Reheat split wedges cut-side down on a hot dry griddle or in a moderate oven until crisp.

Common mistakes to avoid

•Cooking over excessive heat, which blackens the crust while leaving the doughy core raw and heavy
•Skipping the fork pricking, causing uneven steam pockets and irregular baking across the griddle
•Failing to squeeze the cooked greens dry, which makes the warm flatbread soggy inside

Serving suggestions

Serve immediately while hot, wrapped in brown paper at a casual gatheringPair with a glass of crisp Grechetto dei Colli Martani or young Rosso di Montefalco