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Preparation Time:
20 min
Difficulty:
Easy
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Ingredients
FOR 2 PEOPLE:
280 g knife-point sausage -
300 g fresh swiss chard -
salt to taste -
peppercorns to taste -
80 g D'Amico Sundried Tomato Fillets -
1 clove of garlic -
dried chili pepper to taste -
1 sprig of rosemary -
15 g extra virgin olive oil
Instructions
Wash and clean the swiss chard, separating the stems from the leaves. Blanch the Swiss chard and stems separately in boiling salted water for about 1 minute for the leaves and 3 minutes for the stems. Drain and plunge into ice water. Drain and dry the vegetables thoroughly.
Cut the sausages in half and cook them on a hot griddle, cooking them well on both sides. Drain the sundried tomato fillets from their jar.
Pour a drizzle of extra virgin olive oil into a pan, add the unpeeled garlic and a pinch of dried chili pepper. Add the Swiss chard with the sun-dried tomato fillets and cook for about two minutes, stirring continuously.
Cut some slices of bread, drizzle with a little oil and toast lightly on both sides on a hot griddle. Add a little rosemary for fragrance.
Place the Swiss chard on a plate with the sausages and serve with slices of toasted bread.
