Bresc BV

Spinata romana baguette

Ingredients

10

For the baguette

  • 10 baguettes
  • 3 balls buffalo mozzarella
  • 500 g caponata
  • 60 slices spinata romana
  • rocket

For the caponata

  • 160 g Bresc Ratatouille
  • 160 g Bresc Peperoni marinati
  • 160 g Bresc Pomodori marinati
  • 25 g Bresc Garlic chopped
  •  10 g Bresc Erbe Italiano (Italian herbs)

Preparation method

Mix all the ingredients for the caponata together well.
Bake the breads and cut them in half.
Arrange the lettuce, sausage, mozzarella and caponata on the bread. 

Related themes