Non-alcoholic pomegranate and elderflower cocktail, mini sbrisolona with carrots, Grana Padano Riserva and pine nuts
Medium
4 per.
30 min
Ingredients
250 g corn flour
150 g 00 flour
200 g Grana Padano Riserva
2 eggs
200 g butter
4 carrots
1 teaspoon turmeric
thyme
salt
pepper
Preparazione
In a bowl mix the two flours, turmeric, salt, pepper, thyme and grated Grana Padano Riserva. Then add the eggs, the butter at room temperature and mix everything quickly with your hands so as to obtain a crumbly mixture.
Add the grated carrots and mix quickly.
Distribute the dough into 8 non-stick molds previously buttered and floured. Bake in a preheated oven at 180°C for about 20 minutes, until golden and crispy.
Let the mini sbrisolone cool before serving.
Ingredients
30 ml elderberry syrup,
50 ml pomegranate juice,
100 ml tonic water,
pomegranate seeds.
Preparation
Versate in un tumbler qualche cubetto di ghiaccio, lo sciroppo di sambuco, il succo di melograno e l’acqua tonica. Guarnite con chicchi di melograno e servite subito.
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