Sausage and onion

Beniamino Bilali

INGREDIENTS

70 g of red onion
70 g of sausage
40 g of cow's milk mozzarella
10 g of white wine vinegar
10 g of extra virgin olive oil
15 g of sugar
2 g of salt
50 g of water

 

METHOD

Cut the onion in 6 mm thick slices. Soak in plenty of cold water for an hour.
Heat a non-stick pan with a drizzle of oil, sauté the onion quickly in the white vinegar. Add the sugar and the salt, cover with water and cook on a high heat until all the water evaporates. Lay the sausage in a bowl and break it into pieces.

Roll out the disc of dough, add the onion followed by the mozzarella and finish with the sausage pieces, then bake in a wood-fuelled oven. Cut into 8 slices and serve.

 

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 Credits Brambilla-Serrani

Beniamino Bilali

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Winter sun: San Marzano tomato, cow's milk mozzarella, bacon and quail's eggs
A recipe presented at
Identità Milano 2012