Piadina with 'nduja, sausage, and cherry tomatoes

The piadina with ‘nduja, sausage, and cherry tomatoes is a dish that combines the Romagna tradition of piadina with the Calabrian tradition of ‘nduja. Here’s a recipe that might suit you:

Ingredients

• 4 Romagna style flatbreads (ready-made or you can prepare them yourself)
• 200 g of ‘nduja
• 2 pork sausages
• 200 g of cherry tomatoes
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. If you are making the flatbreads yourself, start with the standard dough of flour, water, salt, and lard (or oil). Roll out the dough to form discs and cook them on a hot griddle or pan until they become slightly golden on both sides.
2. Score the sausage skins and remove their content, roughly breaking it up with your hands or with the aid of a fork.
3. Heat a pan and cook the broken-up sausage until it’s well browned. If needed, add a drizzle of oil to help it cook.
4. In the meantime, wash the cherry tomatoes and cut them in half or into quarters. If you prefer, you can dress them with a drizzle of oil, salt, and a pinch of pepper.
5. Spread a generous amount of ‘nduja evenly over the surface of each flatbread.
6. Add the seasoned fresh cherry tomatoes and cooked sausage.
7. Fold the piadina over itself and place it briefly back on the griddle or pan previously used for cooking, just long enough to warm it up and make the ‘nduja begin to melt slightly.
8. Serve the piadinas immediately while they are still hot.

Trivia

The Romagna flatbread is a humble and traditional food that historically replaced bread. Once considered peasant food, today it is appreciated and known worldwide and can be filled in a thousand different ways. ‘Nduja, on the other hand, is a typical salami from Calabrian cuisine, famous for its spicy flavor and its soft spreadable texture.

This dish is a meeting of strong and bold flavors and can be accompanied by a fresh craft beer or a slightly fruity rosé!