Piadina with Sausage and Potatoes

The piadina with sausage and potatoes is a rustic and hearty variation of the classic Romagna flatbread. Here are the ingredients and the method to prepare this delicacy.

Ingredients

For the piadina:

• 250g of type 00 flour
• 50g of lard or extra virgin olive oil
• As needed of water
• A pinch of salt
• Half a teaspoon of baking soda (optional)

For the filling:

• 2 sausages
• 2 medium potatoes
• Salt and pepper to taste
• Extra virgin olive oil
• Fresh rosemary (optional)

Preparation

1. Start by preparing the dough for the piadina. Mix the flour with salt and baking soda, then add the lard or oil and start to knead.
2. Add water a little at a time until you get a smooth, even dough. Form a ball and let it rest for at least 30 minutes covered with a cloth.
3. In the meantime, cook the potatoes: you can boil them until they are tender yet still firm, or pan-fry them with a drizzle of oil and rosemary until golden brown. Slice them into thin slices or cubes.
4. Remove the sausage casing and crumble it into a pan with a drizzle of oil. Sauté until fully cooked.
5. Take the piadina dough and divide it into balls to be rolled out into discs about 3-4mm thick.
6. Cook each piadina on a hot grill or in a non-stick pan for about 2 minutes per side, until bubbles form and they are slightly golden.
7. Assemble the piadinas by spreading the potatoes and adding the cooked sausage on top of each piadina disc. Adjust with salt and pepper.
8. Fold them in half and, if you wish, you can give them a second pass on the grill to further heat the filling.
9. Serve hot.

Fun Fact

The traditional Romagnola piadina was typically enjoyed in its simplest version with raw ham, squacquerone cheese, and arugula, but its versatility has made it perfect to be filled with a wide variety of ingredients. The version with sausage and potatoes is a satisfying choice for an informal meal but full of flavor.