Rustic Sandwich

The ingredients, you know, make a difference and our country produces products that have no equal in the world. It is the case of the pairing that I thought for this sandwich. Fresh, Italian at 100% and of first quality. A rustic sandwich because of the pairings and the decided flavor. It is not very fast to prepare mind you, it is not a simple ham sandwich but rest assured that it will be absolutely worth to lose a few minutes to prepare and taste it. Trying to believe…

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


4 Buns Type Puglia
4 Knots of sausage
1 bunch of turnip tops
450 grams of mushrooms
1 shallot
1 clove of garlic
1/2 Dried Chili Peppers
1/2 Glass of white wine
breadcrumbs to taste
100 grams of Buffalo's provolone honed in beer
Salt, pepper and E.V.O. oil Taste

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We wash the turnip tops thoroughly and cook them in a pot, with plenty of water and covered with a lid, with a lively flame for 15 '. Meanwhile, cut the shallot into washers and let it wither in two tablespoons of oil with sweet flame. Just ready, add the chopped mushrooms and slices, raise the flame and leave to cook for 5 '.



After the cooking time of the mushrooms, we eliminate the water that has formed, we climb, we pepper and smudge with wine. As soon as the alcohol is completely evaporated, we turn off the flame and put the mushrooms aside in a boule. At this point the turnip tops will be ready and al dente so scoliamole well.



In the same frying pan where we prepared the mushrooms, we put a crushed clove of garlic and two tablespoons of oil. Let's brown with a sweet flame then add the chopped chili to let it flavor for 1 ' then add the turnip tops and let them cook for 5 ' a lively flame by blowing them from time to time.

While the vegetables are cooking, dedicate to the sausage. Incidiamola for the long, Apriamola and Impaniamola on both sides. The turnip tops are ready, so let's put them aside in a boule. Always in the same frying pan, let's cook, with high heat, the sausages.

As we finish cooking the sausage, we get flakes from the provolone with the help of a peeler. As soon as the sausages are cooked, we can prepare to assemble our sandwich.


_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

We begin to compose the sandwich, putting, as a base, the turnip tops on which adageremo the sausage. We continue, now, with the mushrooms and complete with the flakes of provolone. We close the sandwich and serve

Enjoy your meal!!!!!

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