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Mario Batali's Biscuits and Gravy Italian Style

Biscuits Gravy Italian Style Mario Batali
Italian Flatbreads with Sausage Gravy
skill level
Moderate
time
60-120min
servings
12
cost
$
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Biscuits and Gravy Italian Style: Piadina is a traditional Italian flatbread that is cooked on a griddle and finished in the oven.
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ingredients
  • For the Piadina Dough:
  • 4 1/2 cups Cake Flour (plus more for dusting)
  • 1 tablespoon Baking Soda
  • 1 teaspoon Salt
  • 2/3 cup Lard or Vegetable Shortening (cut into tablespoons)
  • 1 cup Ice Water
  • For the Gravy:
  • 1 pound Spicy Italian Sausage (out of the casing)
  • 2 tablespoons Flour
  • 1 1/2 cups Milk
  • 1 teaspoon Salt
  • pinch freshly grated Nutmeg
  • 4 slices Prosciutto (cut into thin ribbons)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 1/2 cups Cake Flour (plus more for dusting)
    1 tablespoon Baking Soda
    1 teaspoon Salt
    2/3 cup Lard or Vegetable Shortening (cut into tablespoons)
    1 cup Ice Water
    For the Piadina Dough: Combine the flour, baking soda, and salt in a food processor and pulse to mix. Scatter the pieces of lard over the flour and pulse just until incorporated. With the motor running, add the water and process just until the dough begins to clump together. 
  • 2
     
    Turn the dough out onto a floured surface and roll to 1/4-inch to 1/2-inch thick. Heat griddle to medium heat. Cut the dough into 3-inch pieces. Working in batches, place the rounds on the griddle and cook until light golden brown on the first side, about 1 to 2 minutes. Turn and repeat on the other side. 
  • 3
    1 pound Spicy Italian Sausage (out of the casing)
    For the Gravy: In a sauté pan over medium heat, slowly cook the sausage, allowing the sausage to render all of its fat. Cook, crumbling with a wooden spoon, until sausage is crisp and dark brown, about 20 minutes.
  • 4
    1 1/2 cups Milk
    4 slices Prosciutto (cut into thin ribbons)
    2 tablespoons Flour
    1 teaspoon Salt
    pinch freshly grated Nutmeg
    Warm milk in a small saucepot. Add the flour, and using a wooden spoon, stir vigorously. Slowly add the milk, stirring continuously to prevent clumping and stir in the prosciutto.  Bring sauce to a boil and cook until sauce has thickened and reduced slightly, and then remove from heat. Season with salt and nutmeg. Serve the gravy over the Piadina.

    Helpful Tips:
    1. Cake flour is better in this recipe than all-purpose flour because it is ground finer.
    2. For easier cleanup, you can make the biscuits in a cast iron skillet, and then cook the gravy in the skillet as well.
 
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