Panini with Grana Padano, grilled courgettes and carrots
| Difficulty
Facile
|
Preparation  60 min
|
Servings for
4 people
|
Chef Danilo Angé
Ingredients
4 small panini (30 g each)
200 g courgettes
200 g carrots
Salt
For the cream:
40 g Grana Padano
1 tbsp. extra-virgin olive oil
50 ml skimmed milk.
Preparation
Peel the carrots, cut into slices along with the courgettes, grill them then season with olive oil and a pinch of salt.
Whisk the grated Grana Padano, oil and milk until creamy.
Cut the panini in half, spread them with Grana Padano cream and fill them with vegetables.
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