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    Grana Padano Shake mit Prosciutto di San Daniele Pommes und Pesto

    Group 3824 per.

    Chef Frank Oehler


    0,1l chicken stock
    100g crème fraiche
    0,1l cream
    1 tbsp extra-virgin olive oil
    ½ tsp thyme
    ½ tsp rosemary
    ½ garlic clove
    Grated peel of 1 lemon
    Prosciutto di San Daniele, 4 slices plus one for garnish
    1 large potato
    1 bunch basil
    1/2 bunch parsley
    1 garlic clove
    50g Grana Padano
    50g pine nuts, lightly toasted
    0,1l extra-virgin olive oil
    A little Salt
    Grated peel of 1 lime



    STEP 1

    Sauté the herbs, lemon peel and garlic in a little olive oil and extinguish the heat with chicken stock. Add the crème fraiche and cream, cook for 2 minutes, then whisk until frothy.

    STEP 2

    Dry the slices of Prosciutto di San Daniele in the oven and grind to a powder.
    Cut the potato into four slices. Deep-fry them for 10 minutes in the fryer at 120 C followed by 5 minutes at 180 C until they are golden. Spread some ketchup on each slice and sprinkle with the San Daniele crumbs.


    STEP 3

    Process all ingredients to a smooth pesto.
    Serve the Grana Padano shake in short glasses with San Daniele potato slices and pesto on the side. Garnish with a slice of Prosciutto di San Daniele.