Flatbread with Sausage and Roasted Peppers

Name: Flatbread with Sausage and Roasted Peppers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Flatbread super soft rollable 4; Bell peppers mixed 1.3 lbs; Sausage 0.53 lb; Red onions 3.5 oz; Extra virgin olive oil to taste; Fine salt to taste; Sweet Paprika 1 pinch; White wine 2 tbsp; Precooked Cannellini beans ½ cup; Extra virgin olive oil 1 ½ tbsp; Lemon juice ½; Fine salt to taste

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558

Calories per serving

Energy Kcal 558
Carbohydrates g 40.2
of which sugars g 10.7
Protein g 16.3
Fats g 36.3
of which saturated fat g 10.42
Fiber g 6.2
Cholesterol mg 44
Sodium mg 1182

Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 40 min
Makes: 4
Cost: Average

PRESENTATION

Craving something tasty from Emilia-Romagna? The piadina with sausage and roasted peppers is just the thing. Really good stuff. This traditional Italian flatbread—soft and slightly crispy—is perfect for wraps. And look, what makes this piadina recipe special is its fun twist on tradition. Imagine rolling up Italian flatbread with sausage and peppers, burrito-style. It's like a street food vibe that’s both familiar and new. Plus, add in a bean-based cream, and you’ve got a creamy bite that complements the smoky, juicy sausage and sweet, slightly charred peppers. It’s more than just Italian comfort food—it’s a blend that captures the best of both worlds.

This dish is great for mixing up tradition, perfect for a backyard hangout or a chill evening with friends. The thing is, while classic piadina is usually folded with cured meats or cheese, this version takes cues from burritos and even dishes like poke or temaki. What you get is a homemade piadina that’s fun and easy to share. People really love these piadina fillings—spicy sausage, those roasted peppers, and that cool bean cream. So... So tasty. Each bite is a mix of moist and golden textures—making it a traditional Italian sandwich reimagined for on-the-go snacking. And here's the thing, with everyone able to customize their own, it suits all tastes. For sure.

Emilia-Romagna is known for street food like this, and with its wrap style, this Italian flatbread sandwich feels fresh, satisfying, and full of tangy goodness. It’s perfect for any casual gathering—bringing a piece of Italy’s colorful street food culture to your table. Whether you’re walking around or chatting with friends, this dish fits right in, bringing a taste of Emilia-Romagna’s culinary flair to any occasion. Can't go wrong.

INGREDIENTS

558

Calories per serving

Ingredients for 4 Flatbreads: Flatbread 4 - super soft rollable; Bell peppers 1.3 lbs (600 g) - mixed; Sausage 0.53 lb (340 g); Red onions 3.5 oz (100 g); Extra virgin olive oil to taste; Fine salt to taste; Sweet Paprika 1 pinch; White wine 2 tbsp (30 g)

Ingredients for Bean Hummus: Precooked Cannellini beans ½ cup (120 g); Extra virgin olive oil 1 ½ tbsp (20 g); Lemon juice ½; Fine salt to taste

Preparation

How to prepare Flatbread with Sausage and Roasted Peppers

To prepare the flatbread with sausage and roasted peppers, start with the latter. Wash the peppers, place them in a baking tray and drizzle with a bit of oil 1. Bake in a preheated static oven at 392°F for 40 minutes. After this time, take them out 2, and cover the tray with plastic wrap 3. Let them cool down.

In the meantime, prepare the bean cream. Pour the beans, drained from their preserving liquid, into a high-sided container, add the lemon juice 4, and the oil 5. Blend everything with an immersion blender 6 until you obtain a cream.

Cover with plastic wrap 7 and place in the fridge until use. Slice the onion thinly and set aside 8. Score the sausage with a small knife 9

and remove the casing 10. Drizzle a bit of oil in a pan, add the onion 11 and let it soften. Then add the sausage 12 and using a spoon, break it apart to crumble it.

Let it brown for a few moments, then add the sweet paprika 13 and deglaze with the white wine 14. Season with salt and let the sausage cook for a few minutes until it is well browned 15.

In the meantime, peel the peppers 16, cut them into strips 17, and season with salt 18 and oil.

Heat the first flatbread in a skillet for 1-2 minutes, turning it over at least once 19. Then place it on a cutting board and add a spoonful of bean cream 20 in the center, a few peppers 21