Luganighe flatbreads

Luganighe flatbreads

Total: 40 Min. | Active: 20 Min.
Nutritional value / piece: 162 kcal
, Fat: 8 g
, Carbohydrate: 17 g
, Protein: 4 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 pizza dough, rolled into a rectangle (approx. 550 g)
4tbsp crème fraîche
½ leek, cut into thin rings
½tbsp olive oil
125g Luganighe sausages, squeezed out of its skin, cut into pieces
50g hazelnuts, coarsely chopped
¼tsp salt
a little allspice, e.g. Piment d'Espelette
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How it's done


Place the dough on a tray along with the baking paper. Spread the crème fraîche on top. Mix the leek and oil, place on top of the dough along with the sausage and nuts, season.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, cut into triangles.

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