Panzanella with cranberry beans, sage, sausage, crispy bread and Grana Padano Riserva
Ingredients400 g whole wheat bread
500 g Grana Padano Riserva
200 g precooked cranberry (Borlotti) beans
300 g Italian sausage
1 garlic clove
1 white onion
Extra virgin olive oil
Salt & pepper
PreparationCut the bread into small squares and sauté in a pan with a clove of garlic and a drizzle of olive oil, until golden brown. Season with salt and pepper and pour everything into a bowl.
In a non-stick pan, heat a drizzle of olive oil and fry the finely chopped onion and the sausage cut into pieces. When cooked, season with salt and pepper and pour everything into the bowl with the crispy bread.
Sauté the cooked beans with the sage and a drizzle of olive oil for a few minutes, then pour everything into the bowl and mix well.
Add the shavings of Grana Padano Riserva and serve immediately.