Grana Padano waffles filled with creamy artichoke paste, prosciutto, baby spinach and Grana Padano shavings + Milano-Torino cocktail (MITO)

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Grana Padano waffles filled with creamy artichoke paste, prosciutto, baby spinach and Grana Padano shavings + Milano-Torino cocktail (MITO)
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Details

. Difficulty: Medium . Serves:  people . Preparation time: 

Ingredients

160 ml fresh whole milk 
30 g Grana Padano PDO
1 egg 
90 g all-purpose flour
6 g instant yeast for savoury pastries 
20 g extra virgin olive oil 
Salt and pepper to taste

For the filling
200 g prosciutto
50 g Grana Padano PDO
1 bunch of fresh spinach
Artichoke paste

Preparation

In a bowl, mix the egg yolk with the milk, olive oil, finely grated Grana Padano, salt and pepper.
In a separate bowl, beat the egg whites with an electric whisk until stiff, then fold them carefully into the mixture.
Add the flour and the sifted yeast, stirring to obtain a smooth, velvety cream. 
Heat the waffle griddle and brush with some oil. Place a ladle of mixture onto the griddle, close and leave to cook for 5-7 minutes. 
When golden brown, spread the artichoke paste on the waffles and top with prosciutto, Grana Padano shavings and fresh baby spinach.
Serve immediately.

MILANO TORINO COCKTAIL (Mi-To)

45 ml Campari 
45 ml Red Vermouth
1 orange slice
Ice

Fill a tumbler with ice, add the Campari and red Vermouth and garnish with a slice of orange.
 

Grana Padano Happy hour

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