Torta al Testo con Salsiccia e Erbe

Name: Torta al Testo con Salsiccia e Erbe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 500 g Plain flour; 5 g bicarbonate of soda; 8 g Fine sea salt; 270 ml lukewarm water; 45 ml Extra virgin olive oil; 400 g umbrian pork sausages; 600 g chicory or mixed bitter greens; 2 whole Garlic cloves; 1 g dried chilli flakes

Umbrian griddled flatbread split open and stuffed with hot grilled pork sausage and sautéed bitter greens, also called crescia in northern parts of Umbria.

🇮🇹Italy· Umbria

Prep: 25 min
Cook: 30 min
Total: 55 min
Servings: 4
Difficulty: Easy
Calories: 640 kcal

Ingredients

0 of 9 gathered

Servings

500 g Plain flour — type 0 or all-purpose flour
5 g bicarbonate of soda — or instant baking powder
8 g Fine sea salt — for dough and greens seasoning
270 ml lukewarm water — enough to form a soft pliable dough
45 ml Extra virgin olive oil — divided between dough and greens
400 g umbrian pork sausages — coarse pork sausages seasoned with garlic and black pepper
600 g chicory or mixed bitter greens — washed and trimmed, wild field greens or Swiss chard
2 whole Garlic cloves — peeled and lightly crushed
1 g dried chilli flakes — a gentle pinch

Equipment

•Cast-iron griddle or heavy pan
•Large frying pan
•Large saucepan
•Rolling pin
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 640 kcal
fat: 30 g
carbs: 68 g
fibre: 6 g
protein: 26 g
calories: 640 kcal

Instructions

1
Combine the flour, bicarbonate of soda, fine salt, one tablespoon of olive oil, and lukewarm water in a large bowl.
2
Knead the mixture on a lightly floured surface for five minutes until a smooth, elastic dough forms.
3
Divide the dough into two equal balls, cover with a clean kitchen towel, and rest for twenty minutes.
4
Boil the washed greens in salted water for five minutes until tender, then drain thoroughly in a colander.
5
Press the cooked greens firmly with the back of a spoon to remove all excess moisture, then roughly chop.
6
Heat two tablespoons of olive oil in a pan with the crushed garlic and chilli flakes over medium heat.
7
Add the chopped greens to the pan and sauté for six minutes until savoury and dry, then set aside warm.
8
Split the sausages open lengthwise and fry in a hot dry skillet until nicely browned and fully cooked through.
9
Roll each dough ball into a round disc roughly one centimetre thick, then prick the surface all over with a fork.
10
Cook on a preheated, dry cast-iron griddle over medium heat for six minutes per side until charred in spots.
11
Cut the hot torta into triangular wedges, split each wedge horizontally with a serrated knife, and fill generously with hot sausage and greens.

Chef's tips

Do not roll the dough too thin; it must remain thick enough to split open horizontally once cooked. Ensure the greens are thoroughly squeezed dry before sautéing so they do not make the hot bread soggy.

Ingredient substitutions

Umbrian pork sausages → any coarse Italian pork sausage seasoned generously with black pepper and garlic
chicory → Swiss chard, spinach, or dandelion greens

Storage

Best enjoyed freshly cooked, but leftover filled wedges can be refrigerated in an airtight container for up to twenty-four hours.

Reheating

Reheat filled wedges in a dry skillet over medium-low heat for five minutes per side until heated through and crisp.

Common mistakes to avoid

•Cooking the flatbread over excessively high heat, which burns the exterior while leaving the inside raw and doughy.
•Leaving excess water in the boiled greens, creating a wet filling that ruins the crisp crust of the bread.

Serving suggestions

Serve immediately while piping hot at a casual lunch or informal gathering.Pair with a glass of crisp Grechetto or structured Rosso di Montefalco from Umbria.