Piadina with Sausage and Roasted Peppers

The piadina with sausage and roasted peppers is a tasty dish that combines the tradition of Romagnol piadina with the succulent robustness of sausage and peppers. Here’s how to prepare it:

Ingredients

For the piadina:

• 500 g of 00 flour
• 200 ml of lukewarm water
• 50 ml of extra virgin olive oil (or 60 g of lard)
• 10 g of fine salt
• 1 teaspoon of baking soda (optional)

For the filling:

• 300 g of fresh sausage
• 2 peppers (colors of your choice)
• Salt and pepper to taste
• Extra virgin olive oil for dressing

Preparation

1. Let’s start with the piadina: put the flour in a bowl and make a well in the center. Add the salt, olive oil (or lard) and baking soda if you decide to use it.
2. Gradually add the lukewarm water, starting to knead with your hands until you obtain a homogeneous and smooth dough. You may not need to use all the water, so add it little by little.
3. Divide the dough into balls of about 100-150 g each, cover them and let them rest for at least 30 minutes in a cool place.
4. Roll out each ball until you get thin discs (about 3 mm thick). Cook the piadine in a hot non-stick pan for about 2 minutes per side until they become lightly golden and puffy.
5. For the roasted peppers, wash them, dry them, cut them in half and remove the seeds and internal filaments. Then, roast them under the oven grill or on a griddle until the skin turns black and peels off easily.
6. Place the peppers in a plastic food bag for a few minutes (this will make it easier to remove the skin), then peel them and cut them into strips.
7. For the sausage, remove the casing and crumble the meat. In a pan, cook the crumbled sausage until it is well golden and cooked through.
8. Season the roasted peppers with salt, pepper and a drizzle of extra virgin olive oil.
9. Place a portion of sausage and roasted peppers on each piadina, then fold the piadina in half or roll it up.
10. If desired, you can give the filled piadina a second sear in the pan to make it crispy and hot.

Serve the piadina with sausage and roasted peppers accompanied, perhaps, by a fresh green salad or a drink of your choice.

Trivia

Although piadina is an ancient Romagnol street food, there are many modern variants, including the one with sausage and roasted peppers. The trick to a good piadina is the balance between a crispy exterior and a soft, enveloping interior.