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    Vegetable minestrone soup with Grana Padano crispy crust

    Group 393Easy
    Group 3824 people
    T220 min

    Chef Carmine Amarante


    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


    STEP 1

    Vegetable stock:
    Cook the onions, carrots and celery for two hours; filter and salt to taste.


    STEP 2

    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.

    STEP 3

    Arrange the vegetables in a soup plate, place the Grana Padano wafer on top and pour in the vegetable stock.