Fontina DOP d'Alpeggio cheese in Saracen carriage with herbs and savoy cabbage with garlic and sage

Procedure

Wash and cut the herbs and cabbage into strips, then cook them in boiling salted water for 2 minutes.

Drain them, wring them out and then sauté them in a frying pan with finely chopped garlic and sage, then season with salt and black pepper to taste.

Once the vegetables have cooled, divide the mixture over the two slices of rye bread, add the Fontina cheese, then close with the other slice of bread.

Dip in previously beaten egg and then in white flour, lightly crushing.

Fry the Fontina in carrozza in hot oil until golden brown.

Serve after wiping off excess oil on absorbent paper.