Hot Italian Sausage Piada

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Pre-Notes

I like to use Whole Foods, Hot Italian Chicken Sausage!

Ingredients

Piadina

1. 2 1/4 c flour, 11.5 oz
2. 1/2 T baking powder
3. 3/4 t kosher salt
4. 1 oz vegetable shortening, 1/6 c
5. 3/4 c water, 6 oz

Filling

6. 1 lb. Hot Italian Sausage
7. Fra Diavolo, Arrabbiata sauce, 24 oz
8. creamy garlic Parmesan dressing
9. romaine lettuce, chopped
10. Peppadew, mild piquante peppers, sweet and spicy peppers
11. mozzarella cheese

Instructions

Piada

1. In a large mixing bowl, whisk together flour, baking powder, and salt.
2. Drop the shortening into the flour and use your fingertips to gently work the shortening into the flour until no large pieces remain.
3. Make a well in the center of the mixture and pour in the water.
4. Stir with a spatula until a shaggy dough is formed. It's ok if not all the flour is absorbed at this point.
5. Turn the dough out onto the counter and knead the dough for 8-10 minutes, until it forms a soft and uniform ball. Alternatively, knead the dough in a standing mixer with a dough hook on low speed for 5-8 minutes.
6. Transfer the dough to an oiled bowl, cover, and let it rest for about 30 minutes. The dough can be refrigerated for several days.
7. When ready to cook, transfer the dough to a work surgace and divide it into 4 pieces. Shape each piece of dough into a roll and cover.
8. Set a cast iron skillet or griddle over medium-high heat.
9. When the pan is hot enough that droplets of water sizzle as soon as they hit the surface, begin cooking the piadina.
10. Use a rolling pin to roll the first piadina out as thin as possible, about 9 inches across and 1/8 in thick.
11. Place on a floured surface or silicone mat and cover with a clean dish towel.
12. Roll 3 remaining piadas, storing under the towel.
13. Place first paidina in the preheated skillet and prick all over with a fork to prevent it from puffing up.
14. Cook for 1 minute on each side, or until you start seeing toasted brown spots all over the piadina.
15. Transfer the cooked piadina to a clean dishtowel and cover with another dish towel to keep it warm.
16. Continue preparing the rest of the piada as described above.

Filling

1. While piada dough is resting, prepare fillings.
2. Form Italian sausage into 18 small patties.
3. Fry patties in a non-stick skillet until cooked through. Keep warm and set aside.
4. Heat Diavolo sauce.
5. Chop romaine lettuce, and set aside.
6. Chop pepadew peppers, set aside.

Assembling Piada

1. Spoon Diavalo sauce in the center of a piadina.
2. Place 4 1/2 sausage patties across the sauce.
3. Top with lettuce, peppers, and mozzarella cheese.
4. Drizzle with Parmesan dressing.
5. Fold edge of piadina and roll into a wrap.
6. Wrap in a piece of foil to keep warm until serving.
7. Repeat for remaining piadinas.

How to Photos

Picture of Recipe