PAGNOTTA PAN CASALE

Gorgonzola DOP

Green celery Cremonese mustard of caramelized fruits

Bread: dark multigrain bread

INGREDIENTS

Sweet Gorgonzola DOP 50 gr

Green celery stalk 1

Some seasonal fruits with consistent fiber (eg melon, peach, walnut, apple, pear)

White sugar

A pinch of fine salt

Some mustard seeds

Some walnut kernels

PREPARATIONS

Cut the fruit into cubes (approx. 1 cm on each side).

It’s important to cut various types of fruit in order to vary the colors.

Put the fruit cubes, crushed mustard seeds and two tablespoons of white sugar in a hot non-stick pan (variable amount depending on the amount of fruit).

Close with a lid and cook briefly over low heat.

The fruit must remain crispy.

Cut the green celery into very small cubes.

Chop the walnut kernels roughly.

RECIPE PROCEDURE

Cut two slices of bread about 1 cm thick.

Heat in an electric oven or in a non-stick pan to make them slightly crunchy and bring out all the smell of bread.

Using two tablespoons, place Gorgonzola DOP on the base of the sandwich.

Garnish with a tablespoon of caramelized cubed fruit, a tablespoon of diced green celery, a pinch of

fine salt and finally add the walnut kernels.