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    Grana PadanoHot finger food

    Pancake, pickled French beans, sour cream, Grana Padano foam, pork cracklings

    Group 393Medium
    Group 3824 people
    T490 min

    Chef Urh Kapelar

    Ingredients

    300 g potatoes
    150 g Grana Padano (16 months)
    600 ml  whole milk
    60 g lard
    200 g pork cracklings
    100 g sour cream (organic)
    200 g French beans
    1 egg yolk
    salt and pepercorns
    bay leaf
    45 g proespuma (hot) 
    400 ml white wine vinegar
    200 g caster sugar

    Preparation

    STEP 1

    First, wash the potatoes and put them whole in the oven (170° C), for 40 minutes.
    In the meantime, vacuum seal the milk and chunks of Grana Padano and put them in the waterbath (75° C) for 15-20 minutes.
    After 15 minutes, mix the content with a hand blender, put it through a sieve and mix in the proespuma. We put the mixture in a siphon and mix it through with 2 cream chargers per bottle. Keep it warm.

    STEP 2

    Make a 3:2:1 pickle (water, white wine, vinegar, sugar), bring it to a boil with spices (bay leaf, pepercorns), put in the French beans (quartered) and boil for 2-3 minutes. Leave to cool.

    STEP 3

    Thinly slice the lard and put it between baking paper and leave it in the freezer.  Take it out just before service.

    STEP 4

    When the potatoes are baked, half them and mash them together with the egg yolk and a pinch of flour. Season to taste with salt and pepper. Make 5-6 cm wide circles (50-60g). Shallow fry them in a pan with oil, drain and put on a tray, heat them up in the oven before serving.

    STEP 5

    To serve, put each hot potato pancake on the bottom of a plate.
    Heat the french beans (30g per portion) through with some pork cracklings and put them on top of the potato.
    Put a spoon of sour cream on top.
    Cover everything with the Grana Padano foam. Put a slice of lardo on top of the foam.

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