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

    Group 393Medium
    Group 3824 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,



    STEP 1

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