Mariuccia (Fasano) Tortola, Miranda, Isernia
This is the ultimate soccer sandwich when watching the game.
(Yield: 8 servings)
extra-virgin olive oil
4 red large sweet peppers
(cored and cut into ½-inch strips)
10 eggs
2 tablespoons Parmesan cheese
salt and freshly ground pepper
15 favourite Italian sausage links
(4-6 inches each)
12-inch round day-old bread
(approx. 3-4 inches thick)
1. Warm ⅛-inch olive oil over medium heat in 8- to 10-inch skillet. Add peppers and a pinch of salt, cooking until almost wilted (15 minutes).
2.Once cooked, place peppers and oil in bowl and set aside.
3.In another bowl, mix eggs, cheese, salt and pepper. Using the previous skillet make a frittata (see page 239) and set aside.
4.Using same skillet again, coat bottom with olive oil over medium heat. Add sausages. Cook for approx. 10 minutes or until browned. Turn sausages and cook for another 10 minutes.
5.Turn off heat and set aside with sausages still in skillet.
6.Cut bread into 5 equal round ¾-inch slices.
ASSEMBLING THE PANONTA:
7.Starting with bottom slice (placed on large cutting board), layer with approx. ¾ of peppers and some juices.
8.Cover with another circle of bread and layer this with the frittata.
9.Add another layer of bread and turn sausages, starting in centre and making circles. Add all juices from pan.
10.Add another layer of bread and cover with remaining peppers and juices.
11.Add final layer of bread and cover with cloth allowing to rest at room temperature for 2 to 3 hours. (Juices should permeate layers.)
When ready to serve, cut in wedges as you would a pizza.
