Toast al Prosciutto e Formaggio

A golden toasted sandwich of prosciutto cotto and melted cheese, a quick and satisfying Italian bar breakfast.

Ingredients

• 600g sea bass fillets
• 400g fresh lasagna sheets
• a handful of minced garlic
• 1/2 tsp dried oregano
• 1/4 cup unsalted butter
• a generous handful of zucchini
• a handful of fresh parsley, chopped
• a drizzle of balsamic vinegar
• 500ml dry white wine
• 1 tsp fennel seeds
• 200g San Marzano tomatoes

Instructions

1. 1

   Gather and prep the pizza dough and ground beef, measuring everything out so it is ready to go.

2. 2

   Heat unsalted butter in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced leeks and San Marzano tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the ground beef, season with fennel seeds, and cook until just done, about 5 mins.

5. 5

   Warm the pizza dough alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the pizza dough and spoon the cooked mixture over the top.

7. 7

   Drizzle with balsamic vinegar and finish with a sprinkle of sage.

8. 8

   Serve immediately while everything is warm.

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