Grana Padano ciabatta dumplings with avocado, Amalfi lemon and chilli dip
| Difficulty
Facile
|
Preparation  30 min
|
Servings for  6 people - 40 dumplings
|
Francesco Mazzei
Ingredienti
Dumplings dough:
250g bread (ciabatta or white loaf)
500ml milk
2tbsp chives, chopped
2tbsp dill, chopped
2tbsp parsley, chopped
2tbsp marjoram, chopped
½ clove of garlic, chopped
150g Grana Padano Riserva, grated
7 eggs
60g breadcrumbs
Tabasco, to taste
1l vegetable oil (to cook the dumplings in)
Avocado and chilli dip :
3 small avocados, peeled and chopped in to small chunks
A splash of Tabasco
1tsp mustard
1tsp Worcester Sauce
1 organic lemon (reserve the zest and then squeeze)
½ a small red chilli de-seeded and chopped
Salt & pepper, to taste
To garnish:
Reserved zest of 1 lemon
1 tbsp Grana Padano Riserva, grated
Preparation
To make the dough, soak the bread in the milk and squeeze it to remove excess milk. Then put all the dumplings ingredients in a food processor and mix. Let the dough rest for 10 minutes. Then make 40 small balls of dough, and carefully put them in a pan of hot oil (160°) frying in batches of 10 until they are golden.
For the dip, blend the avocado in a food processor with the tabasco, mustard, Worcester sauce, lemon juice, salt and pepper until creamy. Pour into a bowl then top with the chopped red chilli. Serve the dumplings garnished with grated Grana Padano Riserva and lemon zest with the avocado dip on the side.
Altre ricette da non perdere
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