Entree: Italy – Umbria – Torta al Testo (Rustic Umbrian flatbread cooked on a hot griddle, often filled with cured meats or cheeses)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 2 tsp (10 g) fine salt
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) lard or unsalted butter (optional for richness)
- 1 1/3 cups (320 ml) warm water, more as needed
- Additional flour for dusting (as needed)
- 4 fresh Italian pork sausages, approx. 1 lb (454 g) total (optional filling)
- 4 oz (115 g) prosciutto, thinly sliced (optional filling)
- 4 oz (115 g) pecorino or pecorino-romano, grated or thinly sliced (optional filling)
- 4 cups (120 g) fresh arugula or mixed greens (optional for serving)
- 2 tbsp (30 ml) extra-virgin olive oil for cooking sausages and finishing
- Coarse salt and freshly ground black pepper to taste

Instructions

1. In a large bowl combine the flour, baking powder, and salt. Stir in the olive oil and lard (if using). Gradually add the warm water and mix until a soft, slightly sticky dough forms; add a little more water or flour to adjust.
2. Turn the dough onto a lightly floured surface and knead briefly until smooth, about 3–4 minutes. Shape into a ball, cover with a cloth, and rest 20–30 minutes.
3. If using sausages, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Cook sausages until browned and cooked through, about 10–12 minutes, turning regularly. When cool enough, slice or crumble into bite-sized pieces. Set aside.
4. Divide the rested dough into 4 equal pieces. On a floured surface roll or press each piece into a disk about 7–8 inches (18–20 cm) in diameter and roughly 1/4 inch (6 mm) thick.
5. Preheat a heavy cast-iron pan or testo over medium-high heat until very hot. Reduce heat to medium. Place one dough disk on the dry hot surface and cook until golden and blistered, about 3–4 minutes; flip and cook the other side 2–3 minutes. Repeat with remaining disks. (You may press gently with a spatula to ensure even contact.)
6. To serve warm, split each cooked torta horizontally or open like a sandwich and fill with prosciutto, cooked sausage, pecorino, and a handful of arugula; season with a drizzle of olive oil, coarse salt, and pepper. Alternatively serve whole alongside sliced meats and cheeses for guests to assemble.