Ingredients (1)
- Naturally leavened crusty bread
- Bresaola della Valtellina PGI
- Savoy cabbage
- Potatoes
- Butter
- Sage
Preparation
- Clean the savoy cabbage, removing the harder outer leaves and slicing the rest of the leaves thinly.
- Heat the clarified butter in a pan together with some sage leaves. Add the savoy cabbage and a clove of garlic.
- After a few minutes, add half a glass of water and leave it to cook a little longer.
- Add ground black pepper and salt to taste.
- Cut the Bitto cheese into cubes and add it to the savoy cabbage leaves.
- In the meantime, heat a little butter in a pan. Cut two slices of bread and brown them in the pan.
- In the meantime, slice the potatoes (that you have boiled in advance with the peel on) about 1 cm thick.
- Remove the bread from the pan, add the potatoes with a drizzle of butter and salt and pepper to taste and allow everything to brown well.
- Remove the savoy cabbage from the heat, discard the garlic and mix thoroughly until the leaves and the cheese are well blended.
- To assemble the bread roll, lay the potatoes first, then the savoy cabbage leaves and top with slices of Bresaola della Valtellina PGI.
