To make the dough put the flour, salt and baking powder into a bowl. Use a fork to stir the lard into the warm milk before gradually adding the liquid to the bowl and using your fork to form a dough.
Transfer the dough to a clean work surface and knead for 2-3 minutes, wrap in cling film and leave to rest for 30 minutes.
To make the red onion pickle, put the finely sliced red onion in a bowl, add the salt and sherry vinegar and scrunch together a few times before setting to one side.
Remove the meat from the sausage casing and break into various sizes and shapes before adding to a warm pan with a splash of oil and popping into Roccbox.
Allow the sausage to cook for a few minutes undisturbed before breaking up with a wooden spoon so you end up with charred and crispy sausage chunks. After around 4 minutes your sausage will be done – remove from the pan and set to one side.
Break off a 90g ball of piadina dough and, using flour as required, roll out to a 10′ shape (any will do!).
Cook the piadina for around 30-40 seconds before spooning on the ricotta, sprinkling over the sausage crumble, red onion pickle and a handful of watercress.
Roll up the piadina and enjoy!