broccolini and sausage piadina
- ½ cup (100g) mascarpone
- 2 large flatbreads
- 1 cup (90g) grated provolone
- 4 broccolini, thinly sliced
- 2 pork sausages (250g), skin removed and meat torn
- 1 teaspoon dried chilli flakes, plus extra for sprinkling
- 1 teaspoon finely grated lemon rind
- sea salt and cracked black pepper
- 1 tablespoon extra virgin olive oil
- Spread the mascarpone over half of each flatbread. Top with the provolone, broccolini, sausage, chilli, lemon rind, salt and pepper. Fold to enclose.
- Heat half the oil in a large non-stick frying pan over medium heat. Cook 1 piadina, covered, for 4–5 minutes. Turn and cook, covered, for a further 3–4 minutes or until golden brown and the cheese has melted. Repeat with remaining oil and piadina. Sprinkle with pepper and extra chilli to serve. Makes 2.
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