Logo GP-RGB
Home  <  Serving suggestions  <  Sides and snacks  <  Vegetable crisps with Grana Padano dip
like_thumbLike
heart_likeLiked by 6

Share

  • fb
  • print
  • twitter
    Grana PadanoBaked products

    Vegetable crisps with Grana Padano dip

    Easy
    4 people
    T475 min
    Chef Danilo Angé

    Ingredients

    • 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

    Preparation

    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.

    Related recipes

    Crema cotta alle albicocche pnext
    Group 393

    Easy

    Group 382

    4 people

    T3

    40 min

    Grana Padano cream with apricots
    Grana_Padano_primavera_pie pnext
    Group 393

    Medium

    Group 382

    4 people

    Group 388

    Grana Padano primavera pie
    Savoury_grana_padano_biscotti pnext
    Group 393

    Easy

    Group 382

    30 biscuits

    T4

    120 min

    Savoury Grana Padano biscotti
    grana_padano_ciabatta_dumplings pnext
    Group 393

    Easy

    Group 382

    6 people - 40 dumplings

    T2

    30 min

    Grana Padano ciabatta dumplings with avocado, Amalfi lemon and chilli dip
    DISCOVER ALL THE RECIPES
    GP_Prodotto iconiconext


    An iconic product
    GP_ La DOPnext


    The PDO
    GP_Curiosita sul prodottonext


    Fun Facts
    GP_I consorziatinext


    The consortium members