{"id":3069,"date":"2020-09-23T14:20:21","date_gmt":"2020-09-23T14:20:21","guid":{"rendered":"https:\/\/www.eeqf.eu\/?p=3069"},"modified":"2020-09-23T14:26:29","modified_gmt":"2020-09-23T14:26:29","slug":"focaccia-with-sausage-broccoli-and-provolone-valpadana-dop-piccante","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/en\/2020\/09\/23\/focaccia-with-sausage-broccoli-and-provolone-valpadana-dop-piccante\/","title":{"rendered":"Focaccia with sausage, broccoli, and Provolone Valpadana DOP piccante"},"content":{"rendered":"
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Ingredients:<\/strong>
\n1 round focaccia (pre-cooked)
\n500 g of broccoli
\n200 g of sausage
\n150 g of grated Provolone Valpadana DOP piccante
\n1 clove of garlic
\nEVO oil
\nSalt and pepper to taste<\/p>\n<\/div>

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Preparation:<\/strong>
\nClean the broccoli and wash them well under running water. Peel the garlic clove and place it into a pan with 3 tablespoons of EVO oil. Turn on medium heat and, as soon as the garlic browns, add the chopped broccoli. Mix carefully, cover the pan and wait about 20 minutes, then remove the lid, add some salt, and keep cooking.
\nPut the sausage into another pan over medium heat, break it up with a wooden fork, and cook for 20 minutes, then set it aside.
\nPut the focaccia on a baking tray, spread broccoli and sausage on top, sprinkle with little EVO oil, and bake at 200\u00b0 C for 10 minutes.
\nRemove from the oven, sprinkle the grated Provolone Valpadana DOP piccante on top, and serve.<\/p>\n<\/div>

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