Woodsman’s Sauté
With bacon, Robiola cheese, and mushrooms
1 Piadina Romagnola IGP Riminese 4 unsmoked bacon Mixed mushrooms Robiola cheese 1 clove garlic Dry white wine Chopped flat-leaf parsley A drizzle of oil Salt and pepper
Procedure
Clean and slice the mushrooms. Pour the oil into a frying pan and sauté the garlic; add the mushrooms, and then the wine, simmering until reduced. Cook for about 10 minutes, stirring often. Salt, pepper, and sprinkle with parsley. After heating the piadina, cover it with the bacon, the Robiola, and lastly the sautéed mushrooms. Fold the piadina into quarters (like a wallet), and… Buon Appetito!
