Crunchy flat bread with Grana Padano cream and peaches
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
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.
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.
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.