Umbrian Flat Bread Sandwiches (Torta al Testo)
These simple broccoli rabe-sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
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Cooking tools:
- Food processor
- Rolling pin
- Baking sheet
- Cast iron skillet
- Skillet
- Oiled bowl
- Mixing bowl
- Plastic wrap
- Kitchen towel
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Tongs
- Spatula
- Plate
- Oven
- Saucepan
- Pot
- Kitchen timer
- Bread knife
- Kitchen scale
- Instant-read thermometer
- Saute pan
- Fork
- Serving platter
Ingredients
- 1 tsp. active dry yeast
- 1 3⁄4 cups all-purpose flour
- 1 tsp. kosher salt
- 7 tbsp. extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, smashed
- 1⁄2 tsp. crushed red chile flakes
- 4 cups chopped blanched broccoli rabe
- 1 1⁄2 lb. cooked pork sausages
- Freshly ground black pepper, to taste
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