 "print")
Grana Padano waffles filled with creamy artichoke paste, prosciutto, baby spinach and Grana Padano shavings + Milano-Torino cocktail (MITO)
Medium
4 people
30 min
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
Preparation
In a bowl, mix the egg yolk with the milk, olive oil, finely grated Grana Padano, salt and pepper.
In a separate bowl, beat the egg whites with an electric whisk until stiff, then fold them carefully into the mixture.
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.
When golden brown, spread the artichoke paste on the waffles and top with prosciutto, Grana Padano shavings and fresh baby spinach.
Serve immediately.
Ingredients
45 ml Campari,
45 ml Red Vermouth,
1 orange slice,
Ice.
Preparation
Fill a tumbler with ice, add the Campari and red Vermouth and garnish with a slice of orange.
Related recipes
Medium
4-6 people
15 min
Spritz and mini focaccias with rocket, prosciutto, artichokes in oil and Grana Padano
Easy
4 people
35 min
Martini Spritz Cocktail, Skewers of Anchovies stuffed with Sun-dried Tomatoes and Grana Padano Riserva with a Cornmeal Crust
Easy
4 people
30 min
Non-alcoholic Elderflower Syrup White Spritz with Turnovers with Grana Padano
Easy
4 per.
30 min