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    Veggie Spaghetti with turkey and Grana Padano

    4 per.
    T230 min

    Chef Danilo Angé



    • 50 g carrots
    • 350 g courgettes
    • 200 g potatoes
    • 200 g turnips
    • 80 g Grana Padano, over 16 months
    • 1 bunch basil
    • 70 g shallots
    • 200 g cherry tomatoes
    • 120 g turkey breast, diced
    • 1 tbsp. extra-virgin olive oil
    • Salt & pepper



    STEP 1

    Fry the chopped shallots in a little oil, add the diced meat and cook for 10 minutes, add the tomatoes and chopped basil. Cook for a further 5 minutes.


    STEP 2

    Make a Grana Padano wafer by placing half of the grated cheese on a parchment-lined plate and microwave for 1 minute until nice and bubbly. Leave to cool.

    STEP 3

    Peel the potatoes, carrots and turnips and, with the help of a spiral vegetable cutter, make the vegetable spaghetti with all the vegetables. Cook them in lightly salted boiling water, drain and season with the tomato and turkey sauce and the remaining grated Grana Padano.


    STEP 4

    Serve each portion with a piece of the Grana Padano wafer.