Serves 4

Notes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 sweet Italian sausages, removed from casings (about 12 ounces)
  • 1 cup diced celery
  • ½ cup dry white wine
  • 4 ounces shredded Taleggio or Fontina, plus 2 ounces thinly sliced
  • ¼ cup freshly shredded Grana Padano
  • ¼ teaspoon ground fennel seeds
  • Four ½-inch-thick slices day-old country bread, about 4 by 6 inches, halved
Lidia’s Mastering the Art of Italian Cuisine

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Lidia’s Mastering the Art of Italian Cuisine

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Directions

Preheat the oven to 400 degrees. To a large skillet over medium heat, add the olive oil. When the oil is hot, add the sausage and celery, and cook until browned, about 4 minutes.

Add the white wine, and adjust the heat so it simmers rapidly. Cook until wine has reduced away, about 2 minutes. Scrape into a medium bowl and let cool completely.

When it is cooled, add the shredded Taleggio, the grated Grana Padano, and the ground fennel, and toss well. Arrange the sliced bread on a baking sheet, and top with the sausage mixture. Top that with the sliced Taleggio. Bake until edges of the bread are toasted and the cheese is browned, about 7 minutes.

Serve hot.

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

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