Brown a clove of poached garlic and a hot pepper in a pan with three tablespoons of EVO oil, peel, crumble the sausage and brown over medium heat; remove the clove of garlic and add few marjoram leaves. Cut the bread into slices, toast in a pan at medium temperature, leave to cool and work in a mortar. Cut the two central slices from the onion at least two centimeters thick and place them in a baking pan with baking paper previously wet, squeezed and brushed with EVO oil; brush the slices first with water and then EVO oil then season with salt and pepper just worked in a mortar. Bake and average temperature taking care to wet frequently with the liquid present in the baking pan and leave to cook until the slices have browned and the liquid exhausted. Separate a part of the sausage and add it to part of the toasted bread leaving it to mix over medium heat. Place to taste with the bread and sausage crumble and the crumbled sausage adding a pinch of bread crumbs and a few marjoram leaves.
gr. 600/700 (n. 2 slices) of onion Alife/Tropea
gr. 400/450 (n. 4) Umbrian sausage
gr. 150 stale bread
as needed marjoram, salt, black pepper grains, garlic, chilli pepper
n. 4 tablespoons of Organic EVO oil 46° Parallelo by the farm Agraria Riva del Garda medium fruity.