Sausage and stracchino piadini


You'll need

1 Spanish onion, coarsely chopped 2 garlic cloves, finely chopped 300 gm canned chopped tomatoes 50 ml extra-virgin olive oil, plus extra to serve 3 pork and fennel sausages (about 120gm each), skins removed 200 gm stracchino or Taleggio, coarsely chopped 2 tbsp thyme leaves, plus extra to serve   Piadina dough 525 gm (3½ cups) plain flour ½ tsp bicarbonate of soda 115 gm cold lard, coarsely grated 1 tbsp olive oil

Method

  • 01
  • Process onion and half the garlic in a food processor, add tomato, season to taste and process until smooth. Set aside. Heat oil in a frying pan, add sausage and cook over medium-high heat until browned, breaking into pieces with a wooden spoon (2-3 minutes). Add tomato mixture and simmer until sausage is just cooked through and sauce is slightly reduced (2-3 minutes). Set aside.
  • 02
  • For piadina dough, combine flour, bicarbonate of soda and 1 tsp salt in the bowl of an electric mixer. Add lard and, using your fingertips, rub in to combine. Add oil and 200-250ml water, fit mixer with a dough hook and mix on lowest speed until combined (2-3 minutes). Dough should come together easily, if too dry, add extra water. Increase speed to high and knead until smooth and elastic (4-5 minutes). Divide dough into 6 even pieces, form into balls and roll each on a lightly floured work surface to 3mm thick. Cover with a tea towel to prevent drying out.
  • 03
  • Preheat a lightly oiled frying pan over high heat. Add a dough disc and cook until light golden in parts (1-2 minutes), turn and spread with a little sausage mixture, scatter with a quarter of the stracchino and a little thyme. Cook until underside is light golden in parts and cheese starts to melt (1-2 minutes). Season to taste, fold in half, turn and cook for another minute and transfer to a plate. Drizzle with a little extra olive oil, scatter with extra thyme and serve immediately. Repeat with remaining ingredients.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool