Baguette with Belgian Endive and Donuts with Smoked Scamorza and Sapa - Panito

Servings: 2
  • - 1 Baguette panito
  • - 1 head of endive
  • - Smoked scamorza cheese
  • - Evo oil, salt and pepper
  • - 2 tablespoons of Sapa Si.Gi.
  1. Heat a cast iron plate and grill the endive rinsed and cut into quarters.
  2. Arrange on a plate and season it with Evo oil, salt and pepper.
  3. Meanwhile, heat the Baguette panito in the oven as instructed on the package.
  4. In a frying pan over high heat melt the smoked cheese.
  5. And finally here is the long awaited moment: Halve the steaming baguette, pour on a little oil and lay some slices of endive. Overlap the smoked cheese and season with a Sapa flush. Now You only have to enjoy the crunchy baguette panito!