INGREDIENTS for 2 people:
  • 250 g De Angelis mushroom and truffle panzerotti (one package)
  • 1 sausage
  • 80 gr of Crema di Maggio cheese
  • Parmesan cheese to taste
  • rosemary to taste
  • a glass of white cooking wine
PROCEDURE Bring a pot of water to a boil and add salt. In a frying pan sauté the sausage, breaking it up well, with a little oil and rosemary. When it starts to brown, add the wine and let it cook until it has completely faded. Add the May cream cheese to the pan with a ladle of the cooking water and stir until the sausage and cheese are well blended together. Put our mushroom panzerotti to cook in water for about 3 minutes. Once drained toss them in the pan with the sauce for another minute adding Parmesan cheese to taste. Now all you have to do is serve them on a plate and enjoy these mountain-flavored panzerotti. And now…turn up the volume!
https://open.spotify.com/track/3zBhihYUHBmGd2bcQIobrF?si=a8fc3e237c6e41d1