Non-alcoholic “Pesto” Sage Cocktail and Savoury Cake with Grana Padano Riserva
. Difficulty: Medium
. Serves: 4 people
. Preparation time: 1h e 40'
Ingredients150 g Grana Padano Riserva
150 ml milk
250 g flour
50 g pitted black olives
100 g oil-packed sun-dried tomatoes
2 tablespoons extra virgin olive oil
8 g dry brewer’s yeast
1 teaspoon sugar
salt & pepper
PreparationIn a mixer, combine milk, eggs, sugar, oil, yeast, flour and grated Grana Padano Riserva.
Mix well until the dough is soft and evenly combined.
Let it rest for 1 hour to rise.
Once the dough has risen, add the olives and drained sun-dried tomatoes, salt and pepper, and mix together well.
Transfer the dough to a plumcake mould and bake for 20-25 minutes in a preheated oven at 180 °C.
Let it cool before taking it out of the oven. Serve garnished with basil leaves and with a glass of a non-alcoholic muddled sage cocktail.
SAGE AND TONIC WATER “PESTATO”1 bunch sage
3 teaspoons cane sugar
10 cl tonic water
1 lemon (juice)
lemon zest (optional)
Put 3 teaspoons of cane sugar and a few sage leaves in a glass. Crush everything with a pestle and add the lemon juice. Fill the glass with crushed ice, add tonic water and serve garnished with lemon zest.