Ingredients for 4 people
1 box of Zuccato Natural Sauerkraut
250 g of honey mushrooms
150 g thin crispy flat bread (plain) or slices of toasted bread for
150 g taleggio
100 g of fresh cream
30 g of balsamic glaze fresh thyme
1 shallot extra virgin olive oil
Salt and pepper

Clean and wash the mushrooms in cold water, pat dry and grill in a pan with olive oil and shallots. Use flavourings such as thyme, salt and pepper. Drain the sauerkraut and re-season with oil, salt, pepper and thyme. Then add them to the mushrooms. Create some layers and alternate every other layer with sauerkraut and bread to form a small “lasagna”. Serve with melted “taleggio” fondue in hot cream. Finish with some drops of balsamic glaze.