Home < Recipes < Aperisnack and Light Bites < Raspberry Lemonade and Mini Pizzas topped with Tomato, Anchovies, Capers and Grana Padano Riserva
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    Raspberry Lemonade and Mini Pizzas topped with Tomato, Anchovies, Capers and Grana Padano Riserva
    Difficulty
    Group 393Facile
    		Preparation
    T230 min
    		Servings for
    Group 3824 per.

    Ingredients

    1 roll of puff pastry
    50 g Grana Padano Riserva
    250 ml tomato purée
    capers
    marinated anchovies
    marjoram
    extra virgin olive oil

    Grana Padano RiservaMeatVegetables

    Preparation

    STEP 1

    Cut the puff pastry into discs measuring 6-7 cm in diameter using a pastry ring.
    Spread 1 teaspoon of tomato purée on each disc of dough, then dress with a drizzle of olive oil and grated Grana Padano.
    Bake in a preheated oven at 180 °C for 15 minutes, until golden.
    Serve the mini pizzas with marinated anchovies and capers.

    RASPBERRY LEMONADE

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    Ingredients

    200 g fresh raspberries,
    4 tablespoons sugar,
    1 lemon,
    250 ml carbonated water,
    250 ml tonic water,
    ice.

    Preparation

    In a mixer, purée the raspberries with sugar and cold water. Add the tonic water and the juice of 1 lemon.
    Fill each glass with ice and pour in the raspberry mixture and tonic water. Serve garnished with fresh raspberries.

    Raspberry-Lemonade-con-pizzette-pomodoro,-alici,-capperi-e-Grana-Padano-Riserva-g

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