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    Vegetable crisps with Grana Padano dip

    4 people
    T475 min
    Chef Danilo Angé


    • 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


    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    Whisk the milk in order to obtain a smooth cream and serve as a dip with the vegetable chips.