Serve this recipe as part of an hors d’oeuvres buffet to accompany an aperitif.

Serves 6: 4 small zucchini, 2 medium Italian sausages, 3 porcini mushrooms, Moletto Velato extra-virgin olive oil, 6 half-slices whole-grain sandwich bread, salt.
To prepare: Cut the zucchini lengthwise into quarters, then slice on the diagonal into small pieces.
Clean the mushrooms and slice them vertically. Remove the skin from the sausage, crumble it into a non-stick pan and sauté (removing any excess fat). Add the vegetables and sauté for 10 minutes, adding a drop of water if it becomes too dry. Add salt to taste, if necessary, and roughly-chopped parsley leaves.
Spoon the mixture into small bowls, accompanied by half a slice of whole-grain bread.
Recommended wines:
Moletto Rosa Frizzante Igt Veneto Orientale
Cabernet Franc Doc Lison-Pramaggiore