Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Italian Breakfast Sandwich
Ingredients
- 4-6 thin slices (about 4 ounces) sopressata or dry-cured Italian salami
- 1 large egg
- 2 thick slices sourdough bread
- 2 slices (about 2 ounces) prosciutto
- 2 thin slices (about 2 ounces) fresh mozzarella cheese
- 2 paper-thin slices red onion, soaked in ice water for 2 minutes, then drained
- 4 large fresh basil leaves
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