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    Potato cream, lentil wafers, quail egg and Grana Padano
    Difficulty
    Medium
    		Preparation
    T450 min
    		Servings for
    4 people
    Crema_patate_cialde_lenticchie_uovo_quaglia_Grana_Padano p

    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

    Grana Padano

    Preparation

    STEP 1

    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.

    STEP 2

    Spread the lentil puree on a sheet of baking paper and dry them in the microwave for a minute.

    STEP 3

    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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