Sandwich with Italian Sausage, Sautéed Porcini Mushrooms, and Grana Padano DOP
Difficulty  Easy
|
Preparation  20 min
|
Servings for  1 per.
|
Food Blogger Chef in Camicia
Ingredients
1 small ciabatta roll
1 Italian sausage
50 ml white wine
100 g porcini mushrooms
30 g Grana Padano Riserva (aged over 20 months)
10 ml extra virgin olive oil
1 teaspoon whole grain mustard
Parsley, to taste
Salt, to taste
Pepper, to taste
Preparation
In a pan, sauté a clove of garlic with the olive oil. Add the sliced mushrooms, salt, and pepper, and cook for about 10 minutes.
Add the parsley and stir.
In the same pan, cook the sausage over high heat, deglazing with the white wine.
Cut the ciabatta roll in half. Place some Grana Padano shavings on the bottom half and lightly heat in the oven to melt the cheese on one side while crisping the other half of the roll.
Add the mushrooms to the bottom half of the sandwich, then place the sausage on top. Finish with a few raw Grana Padano shavings.
Serve as a gourmet snack or a tasty appetizer.
Related Recipes
| Difficulty |
Preparation |
Duration |
Medium
Baked Red Onions Stuffed with Mince, Grana Padano and Rosemary
| Difficulty |
Preparation |
Duration |
Difficult
Tomato sauce, orange caviar, muscovado sugar and fregola
| Difficulty |
Preparation |
Duration |
Medium
Egg at 65°, 30 month Grana Padano fondue, malt and asparagus
| Difficulty |
Preparation |
Duration |
Difficult
Biancomangiare, Grana Padano and coffee
←
→
