Easy
4 people
20 min
Chef Carmine Amarante
Ingredients
40 g garden peas
40 g green beans
40 g potatoes
40 g cauliflower
40 g romanesco broccoli
40 g broccoli
40 g leeks
40 g onions
40 g carrots
50 g grated Grana Padano aged for over 16 months
Vegetable stock:
1 l water
2 onions
2 carrots
3 celery stalks
Preparation
Vegetable stock:
Cook the onions, carrots and celery for two hours; filter and salt to taste.
Scald the different vegetables separately in boiling water, then toss them in a pan with little oil. In a different pan, evenly sprinkle a thin layer of grated Grana Padano. As soon as the wafer changes colour turn it over until golden on the other side.
Arrange the vegetables in a soup plate, place the Grana Padano wafer on top and pour in the vegetable stock.
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