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    Vegetable minestrone soup with Grana Padano crispy crust

    Easy
    4 people
    T220 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

    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.