Grana Padano waffles filled with creamy artichoke paste, prosciutto, baby spinach and Grana Padano shavings + Milano-Torino cocktail (MITO)
160 ml fresh whole milk
30 g Grana Padano PDO
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
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.
45 ml Campari,
45 ml Red Vermouth,
1 orange slice,