Raspberry Lemonade and Mini Pizzas topped with Tomato, Anchovies, Capers and Grana Padano Riserva

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Raspberry Lemonade and Mini Pizzas topped with Tomato, Anchovies, Capers and Grana Padano Riserva
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Details

. Difficulty: Easy . Serves: 4 people . Preparation time: 30 minutes

Ingredients

1 roll of puff pastry
50 g Grana Padano Riserva
250 ml tomato purée
capers
marinated anchovies
marjoram
extra virgin olive oil

Preparation

Cut the puff pastry into discs measuring 6-7 cm in diameter using a pastry ring.
Spread 1 teaspoon of tomato purée on each disc of dough, then dress with a drizzle of olive oil and grated Grana Padano.
Bake in a preheated oven at 180 °C for 15 minutes, until golden.
Serve the mini pizzas with marinated anchovies and capers.

RASPBERRY LMONADE

200 g fresh raspberries
4 tablespoons sugar
1 lemon
250 ml carbonated water
250 ml tonic water
ice

In a mixer, purée the raspberries with sugar and cold water. Add the tonic water and the juice of 1 lemon.
Fill each glass with ice and pour in the raspberry mixture and tonic water. Serve garnished with fresh raspberries.
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