Potato cream, lentil wafers, quail egg and Grana Padano
| Difficulty
Facile
|
Preparation  50 min
|
Servings for
4 per.
|
Chef Danilo Angé
Ingredients
400 g of potatoes
80 g of leeks
1 bay leaf
vegetable broth
200g of lentils
60 g of Grana Padano reserve
4 quail eggs
extra virgin olive oil
salt and pepper
Preparation
Cut the leeks into small cubes, fry them in a saucepan with oil and bay leaves, add the potatoes, peeled and cut into cubes, cover with the broth, cook for 20 minutes, remove the bay leaves and blend.
Cook the lentils in lightly salted water, blend them together with the Grana Padano and season with salt and pepper.
Spread the lentil puree on a sheet of baking paper and dry them in the microwave for a minute.
Cook the quail eggs in a pan with a little oil and pepper.
Pour the potato cream onto serving plates, top with the quail eggs and complete with the lentil and Grana Padano wafers.
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