Sausage and stracchino piadini
Australian Gourmet Traveller breakfast recipe for sausage and stracchino piadini
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Cooking tools:
- Food processor
- Stand mixer
- Rolling pin
- Skillet
- Wooden spoon
- Kitchen towel
- Measuring cup
- Stove
- Plate
Ingredients
- 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
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