Cooked bread with chicory and sausages
Chef Andy Luotto / "Il D’Angeli of Sutri!" Restaurant

Ingredients for 4 persons
Kilo 1 stale bread from Monte Sant’Angelo
Gr 400 slightly spicy pork sausages
Wild chicory
Vegetable stock
Grated Mature Caciocavallo Cheese
Salt
Extra virgin olive oil

Method
Wash and boil wild chicory and immerse in icy water. Fry sausages and add the chopped chicory. Cut bread in 1 cm cubes and fry until golden in a pan with a drop of oil and garlic. Add chicory and sausages. Serve with a drop of olive oil and sprinkle with the cheese