Umbrian Flat Bread Sandwiches (Torta al Testo)

  • Serves

    serves 4-6


These simple broccoli rabe-sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.


  • 1 tsp. active dry yeast
  • 1 34 cups all-purpose flour
  • 1 tsp. kosher salt
  • 7 tbsp. extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, smashed
  • 12 tsp. crushed red chile flakes
  • 4 cups chopped blanched broccoli rabe
  • 1 12 lb. cooked pork sausages
  • Freshly ground black pepper, to taste


Step 1

In a small bowl, stir together yeast and 10 tbsp. water heated to 115°; let sit until foamy, about 10 minutes. Combine flour and salt in a food processor; pulse to blend. Add 1 tbsp. olive oil to yeast mixture and, with food processor running, pour in yeast mixture. Process until a dough forms. Transfer dough to a lightly floured surface; knead for 6 minutes. Form dough into a ball; transfer to a large oiled bowl. Cover bowl with plastic wrap; let dough rise until doubled in size, about 1 1⁄2 hours.

Step 2

Punch the dough down; divide in half. Lightly flour one piece of dough and, using a rolling pin, roll into a 9" disk. Place disk on a floured baking sheet. Repeat with remaining dough. Cover dough with a damp towel; let sit for 15 minutes. Heat a 12" cast-iron skillet over medium heat. Working in 2 batches, cook each dough disk, flipping occasionally, until light brown, about 10 minutes.

Step 3

Heat 3 tbsp. olive oil in a 12" skillet over medium-high heat. Add garlic and chile flakes; cook, stirring, until golden brown, about 3 minutes. Add broccoli rabe and cook until hot, about 3 minutes; transfer to plate. Return skillet to medium-high heat and add remaining oil. Add sausages; cook, turning, until browned, about 5 minutes. Halve sausages lengthwise.

Step 4

Slice each flat bread in half horizontally to create two rounds; arrange broccoli rabe and sausages on bottom half of bread, drizzle with a little oil, and top with other half. Cut sandwiches into 8 wedges and serve.

Pairing Note The smoky La Mozza I Perazzi Morellino di Scansano 2006 ($16) is delicious with this torta.

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