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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.
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