Turkey sausages with sage flatbreads and mostarda from Italian Grill by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 21, 2011

    p. 149 - Scrumptious! I must say, I was apprehensive about the make your own dough part since up to this point in my life, I’ve managed to avoid bread making for lack of time and fear of failure. That said, given that Mario hasn’t been letting me down with the other dishes I’ve made this month, I decided to forge ahead and I’m sure glad I did, not only was our dinner wonderful but, I LOVED making these yummy little flatbreads. I was unable to find mostarda so I turned to a recipe from Marcella Says by Marcella Hazan and it was delicious. My dough took 1 hr 20 mins to double initially and smaller dough balls took 40 mins on second pass. The flatbreads were divine. Crisp on the outside and tender w a little chew on the inside. The fennel pollen was a great addition to the dough (as there was no fennel in my sausage), the aroma was so enticing! This is one of our favourites thus far from this book. I’d use fennel pollen vs thyme again.

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