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    Crunchy flat bread with Grana Padano cream and peaches

    4 per.
    T460 min
    Chef Danilo Angé


    • 200 ml skimmed milk
    • 20 g corn flour (or maizena)
    • 70 g Grana Padano over 16 months
    • 400 g peaches peeled and sliced
    • For the dough:
    • 80 g whole-wheat flour
    • 100 g flour
    • 55 ml sparkling water
    • 10 g di dry yeast
    • Salt


    STEP 1

    Mix the flours with the water, yeast and salt to form a smooth dough. Leave to rest, covered for 40 minutes, until risen. Roll the dough out very thinly then cut it into six. Place onto a backing sheet and bake for 10 minutes. Leave to cool.

    STEP 2

    Mix the milk with the corn flour, season with salt and bring to the boil. Cook for 10 minutes, stirring all the time to avoid lumps.

    STEP 3

    Remove from the heat and add the grated Grana Padano. Leave to cool and thicken.
    Serve the Grana Padano cream with the flat bread and the sliced peaches.