Piadina con Salsiccia
The Quirky Foodster Team
Ingredients
- Piadina (see Breads recipe), warm — 4
- Italian sausages — 4
- Sweet pepper, sliced — 1
- Onion, sliced — 1
- Olive oil — 1 tbsp
- Salt and black pepper, — to taste
Method
- Grill or pan-fry the sausages over medium heat for 12-15 minutes, turning occasionally, until cooked through.
- Meanwhile, heat the olive oil in a pan and sauté the pepper and onion until softened and lightly caramelised.
- Slice the cooked sausages.
- Warm the piadina briefly on a dry griddle if needed.
- Fill each piadina with sliced sausage and the sautéed pepper and onion.
- Season with salt and pepper, fold, and serve immediately.
Introduction: Warm piadina filled with grilled sausage and sautéed peppers, a popular street food favourite.
Cultural Background: Piadina stands are a common sight at San Marino’s markets and festivals, and this hearty sausage-filled version is one of the most popular choices for a satisfying street food meal.
Tips: Cook the sausages through fully before slicing and filling. Sauté the peppers and onion until nicely caramelised for the best flavour.
Variations: Add a smear of mustard or a drizzle of hot sauce inside the wrap for extra kick; swap sausage for grilled chicken for a lighter version.
Storage: Best assembled and eaten fresh; components can be stored separately in the refrigerator for up to 2 days.
Reheating: Reheat the sausage and vegetable filling in a pan, and warm the piadina briefly on a griddle before assembling.
Nutrition: Approx. 480 kcal, 22 g protein, 42 g carbohydrate, 26 g fat per serving.
FAQs:
Q: Can this be made vegetarian?
A: Yes, substitute the sausage with grilled mushrooms or a plant-based sausage alternative.
Q: What type of sausage works best?
A: A classic Italian pork sausage, mild or spicy according to preference, is traditional.
- Piadina (see Breads recipe), warm — 4
- Italian sausages — 4
- Sweet pepper, sliced — 1
- Onion, sliced — 1
- Olive oil — 1 tbsp
- Salt and black pepper, — to taste
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