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Grana Padano waffles filled with creamy artichoke paste, prosciutto, baby spinach and Grana Padano shavings + Milano-Torino cocktail (MITO)

Difficulty

Medium

Preparation

30 min

Servings for

4 people

Waffle_salati_milano_torino p

Ingredients

160 ml fresh whole milk
30 g Grana Padano PDO
1 egg
90 g all-purpose flour
6 g instant yeast for savoury pastries
20 g extra virgin olive oil
Salt and pepper to taste

For the filling:
200 g prosciutto
50 g Grana Padano PDO
1 bunch of fresh spinach
Artichoke paste

Grana PadanoCocktailsCold finger food

Preparation

STEP 1

In a bowl, mix the egg yolk with the milk, olive oil, finely grated Grana Padano, salt and pepper.

STEP 2

In a separate bowl, beat the egg whites with an electric whisk until stiff, then fold them carefully into the mixture.

STEP 3

Add the flour and the sifted yeast, stirring to obtain a smooth, velvety cream. Heat the waffle griddle and brush with some oil. Place a ladle of mixture onto the griddle, close and leave to cook for 5-7 minutes.

STEP 4

When golden brown, spread the artichoke paste on the waffles and top with prosciutto, Grana Padano shavings and fresh baby spinach.
Serve immediately.

STEP 5

MILANO TORINO COCKTAIL (Mi-To)

Ingredients

45 ml Campari,
45 ml Red Vermouth,
1 orange slice,
Ice.

Preparation

STEP 1

Fill a tumbler with ice, add the Campari and red Vermouth and garnish with a slice of orange.

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