Vegetable crisps with Grana Padano dip
| Difficulty
Easy
|
Preparation  75 min
|
Servings for
4 people
|
Chef Danilo Angé
Ingredients
100 g courgettes
100 g potatoes
100 g aubergines
100 g carrots
100 g cooked beetroot
400 ml low-fat milk
50 g grated Grana Padano over 16 months
3 g agar agar
Salt & pepper
Preparation
Bring the milk to the boil with the gelatine, remove from the stove and add the grated Grana Padano. Leave to infuse for about 1 hour.
Peel the potatoes and carrots; cut them, along with the other vegetables, into thin slices with the help of a mandolin. Place them on a parchment-lined baking tray with a pinch of salt and bake in the oven at 90° C for 1 hour, until golden and crispy.
Whisk the milk in order to obtain a smooth cream and serve as a dip with the vegetable chips.
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