Tenute Tomasella

Braised Treviso chicory toasted bread slices with cheese and sweet and sour sauce

Fry the thinly sliced onion, add the chicory, add salt and pepper, add some white wine and a little vinegar, cook “al dente” ( a little underdone). Prepare a sauce with anchovy fillets, garlic, raisins, pine nuts, fresh sausages, lemon juice, white wine, vinegar and a little cream. Mix together in a blender and keep warm. Make puff pastry circles, bake in the oven and once cooled fill with a mousse made with robiola cheese. Present the plate with the puff pastry circles and some chicory in the middle, pouring the warm sauce all around.