Non-alcoholic Kefir Cocktail with Ice, Mint and Lemon served with Aubergine and Grana Padano Riserva Balls
150 g Grana Padano Riserva
100 g breadcrumbs
1 garlic clove
1 bunch of parsley
vegetable oil for frying
salt & pepper
PreparationDice the aubergine and cook it in a pan with a drizzle of olive oil, the clove of garlic and 1/2 cup water.
Transfer the aubergine to a mixer, add the grated Grana Padano Riserva cheese, the eggs, 2 tablespoons of breadcrumbs, the parsley, a pinch of salt and pepper. Blend everything together into a thick but evenly combined mixture.
Wet your hands and form the mixture into balls measuring 3-4 cm in diameter; fry these in plenty of vegetable oil until golden. Serve hot.
Kefir with Ice, Mint and Lemon50 g milk kefir grains
1/2 l semi-skimmed milk
1 sprig of fresh mint
Put the kefir grains in a glass jar, pour in the milk, cover and let rest at room temperature for 24 hours, stirring a couple times. Strain the kefir through a sieve without mashing the grains too much. Fill a glass with ice, add the kefir, a few drops of lemon juice and 1 teaspoon of brown sugar and serve immediately garnished with fresh mint leaves.