Grana Padano wafers with guacamole
Chef Carmine Amarante
200 g Grana Padano aged for 9 to 16 months
200 g Grana Padano aged for over 16 months
200 g Grana Padano Riserva
For the guacamole
3 vine tomatoes
70 g red onion
10 g vinegar
For the guacamole:
Dice two avocados. Scald the tomatoes in boiling water for 20 seconds, then drain, peel and dice them. Blend the remaining avocados with an electric blender and add salt, pepper and vinegar.
Finely chop the onion and scald it in boiling water for 30 seconds. Mix all the ingredients and put the guacamole in a bowl.
For the wafers:
Evenly sprinkle a thin layer of grated Grana Padano at the bottom of a non-stick pan. As soon as it unsticks from the bottom of the pan, turn it over and cook until golden. Remove from the pan and cut immediately into the shape required. Repeat the same procedure for each different type of Grana Padano and serve with the guacamole.