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    Fizzy lemonade and multigrain bruschetta with avocado topping, quail eggs and Grana Padano Riserva

    4 people
    T220 min

    Lactose free


    • 4 slices multigrain bread
    • 1 avocado cored and peeled
    • 4 quail eggs
    • 100 g Grana Padano Riserva
    • 1 lemon
    • Extra virgin olive oil
    • Salt & pepper



    STEP 1

    Cut the bread into slices and toast.

    STEP 2

    Prepare the topping in a mixer by blending the avocado with the lemon juice and a drizzle of olive oil, to obtain a soft, smooth dip.

    STEP 3

    Boil the quail eggs for 3-4 minutes, then shell and halve them. Make the bruschettas with the avocado topping, half a quail’s egg and shavings of Grana Padano.

    STEP 4

    Add a drizzle of olive oil, salt, pepper and mint leaves, then serve.

    Lime and mint fizzy lemonade (non-alcoholic)


    • Ingredients for 4 servings:

    • 4 lemons,
    • 1 lime,
    • 500 g sparkling water,
    • 4 teaspoons cane sugar,
    • fresh mint,
    • ice.



    STEP 1

    Squeeze the lemons and the lime, pour the juice into a jug, add the sugar and the mint leaves and mix well. Add the ice and the sparkling water and serve.