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    Panini with Grana Padano, grilled courgettes and carrots

    4 people
    T460 min
    Chef Danilo Angé


    • 4 small panini (30 g each)
    • 200 g courgettes
    • 200 g carrots
    • Salt
    • For the cream:
    • 40 g Grana Padano
    • 1 tbsp. extra-virgin olive oil
    • 50 ml skimmed milk.


    STEP 1

    Peel the carrots, cut into slices along with the courgettes, grill them then season with olive oil and a pinch of salt.

    STEP 2

    Whisk the grated Grana Padano, oil and milk until creamy.

    STEP 3

    Cut the panini in half, spread them with Grana Padano cream and fill them with vegetables.