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

    4 people
    T230 min


    • 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



    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



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



    STEP 1

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