I noticed the Piedmontese Tomino with Sausage recipe in a Facebook food group posted by another Giallo Zafferano blogger like me, Laura from the blog Nella cucina di Laura. The recipe dates back to 2013, both hers and mine, and since then I’ve been making it at least once a month because I liked it so much. I must say it’s excellent, so thank you Laura! I made a small tweak: two tablespoons of white wine because I always add it to deglaze when cooking sausage.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 728.51 (Kcal)
- Carbohydrates 15.11 (g) of which sugars 4.56 (g)
- Proteins 25.17 (g)
- Fat 62.60 (g) of which saturated 14.47 (g)of which unsaturated 0.33 (g)
- Fibers 4.00 (g)
- Sodium 2,216.98 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Piedmontese Tomino with Sausage for two people:
- 2 Tomini (Piedmontese)
- 2 Sausages
- as needed Breadcrumbs
- 2 tablespoons White wine
- as needed Extra virgin olive oil
- 1 pinch Salt
- 1 pinch Black pepper
Tools
- Stovetop
- 1 Pan
- 1 Plate
- 1 Spatula
- 1 Lid
Preparation of Piedmontese Tomino with Sausage:
The recipe for Piedmontese Tomino with Sausage is one of the easiest to prepare on the entire blog, I believe! Take the two sausages and remove the casing, and with your hands, very gently, wrap them around the tomino to completely cover them. Sprinkle with breadcrumbs, add a pinch of salt and a pinch of black pepper.
Take a non-stick pan, pour in some extra virgin olive oil and place the two Piedmontese tomini. Deglaze with a bit of white wine, and let cook for about 4 – 5 minutes on each side over low heat with the lid on. Serve the Piedmontese tomini with sausage hot and gooey.
Enjoy your meal!!!
Variations of Piedmontese Tomino:
If you find the sausage too heavy for your taste, you can replace it with ground meat. I recommend working the ground meat with some breadcrumbs, an egg yolk, salt and black pepper, possibly a pinch of nutmeg too. Once the meat is ready, you can follow the same recipe to cover the Piedmontese tomino.
