Umbrian Flat Bread Sandwiches (Torta al Testo) | Saveur
These simple broccoli rabe-sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
Ingredients
- 1 tsp. active dry yeast
- 1 <sup>3</sup>⁄<sub>4</sub> cups all-purpose flour
- 1 tsp. kosher salt
- 7 tbsp. extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, smashed
- <sup>1</sup>⁄<sub>2</sub> tsp. crushed red chile flakes
- 4 cups chopped blanched broccoli rabe
- 1 <sup>1</sup>⁄<sub>2</sub> lb. cooked pork sausages
- Freshly ground black pepper, to taste
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