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coccarda

Sandwich with Chard, Sun-dried  Tomatoes and Pecorino

alto-panino-con-bietole-pomodoro-secco-e-pecorino

panino-con-bietole-pomodoro-secco-e-pecorino


Ingredients:
One bread roll with naturally leavened whole-wheat flour
100g/3.5oz unsalted sun-dried tomatoes
200g/7oz wild chard
150g/5oz Pecorino
Extra virgin olive oil
1 clove of garlic
Salt
Pepper
Vinegar
Cayenne pepper

DIRECTIONS
Using a hand blender, blend the sun-dried tomatoes until creamy, adding a little water and oil if necessary.
Cook the chard in salted water for 2 minutes, then cool immediately. Dress it with a marinade of oil, salt, vinegar, Cayenne pepper and garlic. Cut the roll in half and spread with the sun-dried tomato paste, the chard and the finely chopped Pecorino. Warm in the oven for a few minutes to melt the cheese and serve hot.stampa

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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