Recipes › Sandwich › Italian Sausage Piadina Recipe

Italian Sausage Piadina Recipe

Recipe by Pedro M. A. Neves

Piadina is a traditional Italian flatbread from Emilia-Romagna, filled with savory ingredients and cooked on a griddle until golden and warm. This version features seasoned Italian sausage, caramelized onions, and melted cheese encased in a tender, slightly crispy flatbread. It's a beloved street food that makes for a satisfying lunch or light dinner.

Ingredients

• 300g (2.5 cups) all-purpose flour
• 150ml (⅔ cup) whole milk, room temperature
• 75ml (⅓ cup) water
• 40g (3 tablespoons) lard or unsalted butter, softened
• 8g (1.5 teaspoons) fine sea salt
• 300g (10.5 oz) Italian sausage, casings removed
• 200g (7 oz) yellow onions, thinly sliced
• 100g (3.5 oz) Crescenza or fresh mozzarella cheese
• 50g (1.75 oz) Parmigiano-Reggiano, grated
• 2g (½ teaspoon) freshly ground black pepper
• 1g (¼ teaspoon) garlic powder
• Extra virgin olive oil for cooking the sausage

Instructions

1. Combine flour and salt in a large mixing bowl. Create a well in the center and add the softened lard, milk, and water. Mix with your fingers until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and rest at room temperature for 15 minutes.

2. While dough rests, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions, season lightly with salt, and cook for 12-15 minutes, stirring occasionally, until golden and caramelized. Transfer to a plate and set aside.

3. In the same skillet, increase heat to medium-high and add the Italian sausage. Break it into small crumbles with a wooden spoon and cook for 6-8 minutes until browned and cooked through. Drain any excess fat, then stir in black pepper and garlic powder. Cool slightly.

4. Divide rested dough into 4 equal portions and shape each into a ball. On a lightly floured surface, use a rolling pin to flatten each ball into a thin circle approximately 25cm (10 inches) in diameter, rotating as you roll to maintain an even thickness.

5. Place one flattened dough circle on a preheated cast iron griddle or heavy skillet over medium heat (no oil needed). Cook for 1-2 minutes until the bottom is set but still pale. Flip and immediately add one-quarter of the cooled sausage, one-quarter of the caramelized onions, 25g Crescenza cheese, and 12g Parmigiano-Reggiano to one half of the dough.

6. Fold the empty half of the dough over the filling, pressing gently to seal. Continue cooking for 2-3 minutes on the first side until golden and crispy, then flip and cook the second side for another 2 minutes until golden brown.

7. Transfer the cooked piadina to a cutting board and keep warm. Repeat the filling and cooking process with the remaining 3 portions of dough and filling components.

8. Slice each piadina in half if desired and serve immediately while still warm. Accompany with extra virgin olive oil for drizzling and fresh tomato slices if preferred.

Substitutions

• Use sweet Italian sausage instead of fennel-spiced sausage for a milder flavor
• Replace Crescenza with ricotta cheese or fresh burrata for a creamier texture
• Substitute the lard with the same amount of softened unsalted butter for a dairy-based fat
• Omit the Parmigiano-Reggiano and use 50g additional mozzarella for a vegetarian-friendly cheese option

Tips

• Do not overwork the dough after the initial knead; allow it to rest to develop tenderness rather than chewiness
• Keep the griddle at medium heat to avoid burning the exterior before the interior cooks through
• Assemble and cook piadinas to order so the filling stays warm and cheese remains melted when served
• For authentic texture, use a cast iron griddle rather than non-stick, as it develops better browning and crispiness

Piadina is an ancient flatbread from the Romagna region, historically cooked on terracotta discs over open flames and sold as street food in Rimini and surrounding areas. It represents centuries of food culture where simple dough, local ingredients, and skilled hand-stretching create something iconic.

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