Vegetable crisps with Grana Padano dip
| Schwierigkeit
Einfach
|
Zubereitung  75 min
|
Portionen
4 per.
|
Chef Danilo Angé
Zutaten
100 g courgettes
100 g potatoes
100 g aubergines
100 g carrots
100 g cooked beetroot
400 ml low-fat milk
50 g grated Grana Padano over 16 months
3 g agar agar
Salt & pepper
Zubereitung
Bring the milk to the boil with the gelatine, remove from the stove and add the grated Grana Padano. Leave to infuse for about 1 hour.
Peel the potatoes and carrots; cut them, along with the other vegetables, into thin slices with the help of a mandolin. Place them on a parchment-lined baking tray with a pinch of salt and bake in the oven at 90° C for 1 hour, until golden and crispy.
Whisk the milk in order to obtain a smooth cream and serve as a dip with the vegetable chips.
Verwandte Rezepte
|
Schwierigkeit |
Zubereitung |
Portionen für |
Leek Frittata with Grana Padano & Prosciutto di San Daniele
|
Schwierigkeit |
Zubereitung |
Portionen für |
Sausage, bread and pepper frittata
|
Schwierigkeit |
Zubereitung |
Portionen für |
Veal Hamburger Parmigiana
|
Schwierigkeit |
Zubereitung |
Portionen für |
Vegetable and fruit smoothie with strawberries and Grana Padano
←
→
