Buckwheat pancakes with Grana Padano, apples, raisins and pine kernels
Difficulty Medium
|
Preparation  45 min
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Servings for  4 people
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Chef Danilo Angé
Ingredients
100 g buckwheat flour
50 g plain flour
100 ml skimmed milk
100 ml sparkling water
40 g Grana Padano Riserva grated
400 g apples
40 g pine kernels
40 g raisins
Salt
Preparation
Mix the two flours with the milk and water, add a pinch of salt and leave the batter to rest for 20 minutes. Make the 4 pancakes using a non-stick pan. Peel, core and slice the apples. Cook them in a pan with very little water. Blend half. Mix the remaining apples with the raisins, pine kernels and half of the Grana Padano.
Fill the pancakes with the apples, sprinkle with the remaining Grana Padano and bake at 200° C for 5 minutes.
Place a little apple purée on each plate and top with the pancakes.
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